Asparagus soup with Truffle Salted Croutons
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Asparagus soup with Truffle Salted Croutons
Ingredients
Serves 4
Ingredients:- 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
Method
- 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.
- 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 until smooth with a stick blender. Then season to taste with truffle sea salt.
- Serve the soup with a handful of pea shoots and a few steamed asparagus tips plus the truffled croutons.
