After a long sojourn, I'm back with some new recipes which I have tried and tested on a few people. The Easter holidays offered a respite after a very busy few months after Christmas. So lunch was relaxed and one afternoon I made this soup because we have been eating a lot of spinach lately and there is a pack languishing in the fridge.
I happened to read an article in the Telegraph Magazine about the production of Parmiggiano Reggiano cheese and this recipe was on it. I made some modification to make it for 2 people instead of 6 on the recipe and here's my version:
Spinach and Parmesan Soup for 2 people:
half an onion thinly sliced
300 grams spinach
50 grams grated Parmiggiano Reggiano
a pinch of salt
1 medium potato thinly sliced
200 ml water
Parmesan shavings to garnish
Melt the butter in a large saucepan and sweat the onion until translucent (about 3 minutes) then add the spinach and stir until it's wilted. Then add the Parmesan and a pinch of salt. Stir, add the potatoes and the water. Bring to a boil and boil for 15 minutes. Take off the heat and cool down. Blend it to a smooth consistency and then pour it all back into the pan and heat. Serve in a bowl with some Parmesan shavings and a drizzle of the balsamic vinegar.
It is delicious on its own or eaten with some garlic bread. The recipe also asks for some double cream to add to the soup at the heating up stage, but in the interest of healthiness I omit the cream and the soup is fine without it.
My vegetarian friends have also have given it a thumbs-up, so try it and enjoy!