Velvety Spinach and Potato Soup with Grana Padano Crisps
| Difficulty
Easy
|
Preparation  40 min
|
Servings for
4 people
|
Ingredients
200 g fresh spinach
3 medium potatoes
250 g Grana Padano
1 onion
500 ml vegetable stock
1 cup milk
rye bread
extra virgin olive oil
salt
pepper
Preparation
Prepare the Grana Padano crisps by spreading the grated cheese evenly on a baking sheet lined with baking paper. Bake in a preheated oven at 200°C for 10-15 minutes until the cheese is melted and golden. Let it cool and break it up into large pieces with your hands.
Fry the chopped onion in a pan with extra virgin olive oil.
Add the peeled potatoes, cut into pieces, the spinach and warm vegetable broth and cook for 15-20 minutes.
Pour in a cup of milk and blend well until smooth; cook for 5 more minutes.
Serve the soup warm with toasted rye bread and Grana Padano crisps.
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