Spinach and potatoes soup

  • Difficoltà


  • Stagionatura

    30 months +

  • 1 kg spinach
  • 4 potatoes
  • 125 cl milk cream
  • 160 g Parmigiano Reggiano cheese
  • Traditional Balsamic Vinegar from Modena or Reggio Emilia
  • 1/2 onion
  • 15 g butter
  • water
  • salt

Julienne cut the onion and sauté in butter. Clean the spinach, wash it and add to the onion. Sauté the spinach until limp without covering, add the thinly sliced potatoes, a pinch of salt and lastly the freshly grated Parmigiano Reggiano cheese.
Cook for a few minutes and add enough water to cover the ingredients. Leave to boil for 15 minutes, then mix the ingredients in a blender. Add the milk cream and mix. Serve the spinach soup and decorate the dish with Parmigiano Reggiano cheese petal-shaped slivers and a dash of Traditional Balsamic Vinegar.