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.

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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

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.

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