Chilled Asparagus Soup with Warm Trout Cakes

Notes: Make the soup at least 3 1/2 hours before dinner, or up to 1 day ahead. Marinate the mushrooms at least an hour, or up to 1 day ahead; bring to room temperature to serve. Mix the trout cakes up to 4 hours ahead (cover and chill), but shape and fry them at the last minute. PREP AND COOK TIME: About 1 1/4 hours, plus at least 2 hours to chill soup.


Makes about 1 1/2 quarts; 6 servings

Recipe from


Nutritional Information

Calories 519
Caloriesfromfat 71 %
Protein 26 g
Fat 41 g
Satfat 13 g
Carbohydrate 16 g
Fiber 2.3 g
Sodium 239 mg
Cholesterol 101 mg


1 tablespoon olive oil
1 onion (about 8 oz.), peeled and chopped
2 pounds asparagus, rinsed, tough stem ends snapped off, cut into 2-inch lengths
About 2 1/2 cups fat-skimmed chicken broth or vegetable broth
1 cup whipping cream
Salt and pepper
White truffle oil (optional)


1. Pour olive oil into a 3- to 4-quart pan over medium-high heat. When hot, add onion and stir often until limp, 4 to 5 minutes. Add asparagus and 2 1/2 cups broth. Bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, until asparagus is very tender when pierced, 10 to 14 minutes.

2. Working in batches and holding lid down with a towel, whirl asparagus mixture in a blender until very smooth. Pour into a large bowl and stir in cream. Add salt and pepper to taste. Cover and chill until cold, at least 2 hours.

3. If soup is too thick, stir in a little more broth. Taste, and add more salt and pepper if desired. Ladle soup into six wide, shallow bowls. Set a warm trout cake in the center of each, and top cakes equally with marinated morels. Drizzle a little truffle oil over soup around cakes. Serve immediately.