Asparagus soup with Truffle Salted Croutons

Asparagus soup with Truffle Salted Croutons

Velvety asparagus soup meets crispy croutons seasoned with truffle salt. This elegant dish balances fresh green notes with deep, savory richness—perfect as a refined starter or light, luxurious lunch.

let's get to it

how to make

Serves: 4

  • 2 shallots, finely diced
  • 50g butter
  • 12-15 asparagus spears, roughly chopped
  • 100g peas
  • 1 handful of spinach
  • 750ml vegetable stock
  • 100ml double cream
  • 1 teaspoon of black truffle sea salt
  1. For the croutons dice your bread and dry out in the oven at 160˚C for 10-15 mins. Then drizzle with oil in a large bowl, tossing for an even coating and fry until golden brown in a frying pan until golden and crunchy. Season well whilst still warm with Black Truffle Sea Salt.
  2. For the soup melt the butter in a saucepan and soften your shallots for 5 mins. Then add in your asparagus, peas and spinach. Cook for 5 mins until softened but still brightly coloured.Add stock and cream and blitz
  3. until smooth with a stick blender. Then season to taste with truffle sea salt.
  4. Serve the soup with a handful of pea shoots and a few steamed asparagus tips plus the truffled croutons.
Asparagus soup with Truffle Salted Croutons

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