Spinach soup with truffle croutons

Spinach soup with truffle croutons


1 person made this

About this recipe: Smooth and creamy yummy soup with crispy truffle croutons. Ideal as a nutritious lunch or as a soup starter for a larger meal.

MillieBee London, England, UK

Serves: 4 

  • 50g butter
  • 1 bay leaf
  • 1 clove garlic, chopped (optional)
  • 1 white onion, finely chopped
  • 2 medium white potatoes, cubed
  • chicken or vegetable stock, as needed
  • 600ml milk
  • 400g fresh spinach
  • salt and pepper, to taste
  • ground nutmeg, to taste
  • a few slices bread
  • 1/2 to 1 teaspoon truffle oil

Prep:20min  ›  Cook:25min  ›  Ready in:45min 

  1. To make the soup, melt the butter in a saucepan over a medium heat. Add the bay leaf and garlic, followed by the onions; cook and stir and allow to soften, about 6 minutes.
  2. Add cubed potato and stir, then pour in enough stock to cover potatoes, simmer until soft, about 15 minutes.
  3. Add milk and bring to a simmer. Add half of the spinach to pan, add salt, pepper, and nutmeg. Remove from heat. Remove bay leaf.
  4. Transfer liquid into a blender, add remaining uncooked spinach and blend. Pour into a clean pan and reheat as necessary.
  5. To make truffle croutons, take a few slices of bread and use a biscuit cutter to cut into circles. Fry in oil until crisp and golden. Remove from the heat and place on kitchen paper to drain; drizzle with truffle oil (less is more with truffle oil as it is quite potent).
  6. Ladle the soup into warmed bowls then add a few croutons on top. Serve immediately.


Adding half of the spinach towards end of the cook and the remaining whilst blending allows for that amazingly vivid colour.

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