• 1 medium Shallot, chopped
• 3 cups low-sodium vegetable broth
• 1 lb. asparagus, trimmed and cut into 1inch pieces
• 2 cups diced peeled potato
• Horseradish to taste
• Salt to taste
• Sliced scallion greens for garnish

Truffle Foam

• 1 cup cream (half & half preferred)
• 1 tbsp white truffle oil
• Truffle salt to taste

Potato & Asparagus Soup

1. Heat 1 tablespoon of oil in a large saucepan over medium heat. Add shallots and cook, stirring until softened for ~ 2-3 minutes.
2. Add broth, asparagus, potatoes, horseradish, and salt; bring to a boil.
3. Reduce heat and simmer until the vegetables are tender ~ 15 minutes.
4. Puree with an immersion blender or in a regular blender.

Truffle Foam

1. Mix together ingredients
2. Pour into a whipped cream dispenser with a whipper charger. Put top on tight and shake well. Let sit for ~ 2-3 minutes before using

Assemble

1 oz serving topped with scallions and truffle foam