Spinach soup with truffle croutons

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

    London, England, UK
    1 person made this

    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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