Velvety Spinach and Potato Soup with Grana Padano Crisps
. Difficulty: Easy
. Serves: 4 people
. Preparation time: 40 minutes
Ingredients200 g fresh spinach
3 medium potatoes
250 g Grana Padano
500 ml vegetable stock
1 cup milk
extra virgin olive oil
PreparationPrepare 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.