Ingredients
- 1 teaspoon salt
- 1 pound fresh baby spinach
- 1½ tablespoons extra-virgin olive oil
- ¼ cup minced shallots
- 1½ cups heavy cream
- 1⁄3 cup black truffle butter
- ½ cup grated Parmesan cheese
- 1 tablespoon white truffle oil
- Salt and freshly ground black pepper to taste
How to Make It
- Place 1 teaspoon salt in a pot of water and bring to a boil over high heat. Quickly blanch spinach, drain it, and immediately transfer it to an ice bath to cool it down. When spinach is cool, remove it from the ice bath and squeeze out all the water. (Make sure the spinach is as dry as possible or the creamed spinach will be watery.) Chop squeezed spinach into ½-inch pieces with a sharp knife.
- Add olive oil to a nonreactive soup pot over medium heat. When oil is hot, add shallots and sauté until translucent, making sure not to brown them. Add heavy cream, all at once, and bring to a simmer. Whisk in truffle butter and then fold in chopped spinach. Bring to a simmer and cook for 10 minutes, stirring occasionally. Reduce heat to low and stir in Parmesan cheese and white truffle oil. Season with salt and pepper to taste and serve immediately.