Can you believe it only takes an hour to make a soup this rich and creamy? Leek, onion and nutmeg provide layers of unexpected flavor that ensures you'll enjoy each and every spoonful.
cost per recipe: $13.51
The price is determined by the national average.
large leek, thinly sliced (about 1 cup)
medium onion, chopped (about 1/2 cup)
clove garlic, minced
pound white asparagus, trimmed and cut into 1-inch pieces (about 4 cups)
large Yukon Gold Yukon Gold potato, peeled and cut into 1-inch pieces (about 1 cup)
cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Certified Organic Chicken Broth
sprig fresh thyme leaves
teaspoon generous ground red pepper
teaspoon freshly black pepper
cup heavy cream
tablespoon truffle oil
ounces peeled, deveined and poached Louisiana crawfish tail
teaspoon freshly grated nutmeg
Heat the butter in a 4-quart saucepan over medium heat. Add the leek, onion and garlic and cook until the onion is tender, stirring occasionally. Add the asparagus and potato and cook for 2 minutes.
Stir the broth, sugar, bay leaf and thyme sprig in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the potato is tender. Remove and discard the bay leaf and thyme sprig.
Place 1/3 of the broth mixture into a blender. Cover and blend until the mixture is smooth. Pour the mixture through a sieve into a large bowl. Repeat twice with the remaining broth mixture. Return the broth mixture to the saucepan and cook over medium heat until the mixture is hot and bubbling. Season with the red pepper, black pepper and nutmeg.
Beat the cream in a medium bowl with an electric mixer on high speed until stiff peaks form. Fold in the truffle oil.
Divide the soup among 4 bowls. Top each with 1 1/2 ounces crawfish and 1 tablespoon truffle cream.