Hello, 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: 5g butter 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 balsamic vinegar 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...