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    Velvety Spinach and Potato Soup with Grana Padano Crisps

    Group 393Easy
    Group 3824 people
    T340 min


    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



    STEP 1

    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.

    STEP 2

    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.

    STEP 3

    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.