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Ingredients

• 4 tablespoon butter
• 1 large leek , thinly sliced (about 1 cup)
• 1 medium onion , chopped (about 1/2 cup)
• 1 clove garlic , minced
• 1 pound white asparagus , trimmed and cut into 1-inch pieces (about 4 cups)
• 1 large Yukon Gold potato , peeled and cut into 1-inch pieces (about 1 cup)
• 5 3/4 cup Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
• 1 teaspoon sugar
• 1 bay leaf
• 1 sprig fresh thyme leaves
• Generous dash ground red pepper
• Freshly ground black pepper and freshly grated nutmeg
• 1/2 cup heavy cream
• 1 tablespoon truffle oil
• 6 ounce peeled, deveined and poached Louisiana crawfish tail

Description

Soup Of White Asparagus With Crawfish And Truffle Cream - The Huffington Post

Kitchen Daily