Method
1
For the Parmigiano Reggiano cream sauce, bring milk and cream to a simmer, add Parmigiano Reggiano and keep whisking till the cheese is fully melted. Remove from heat and allow cooling.
2
For the soup, cook Parmigiano Reggiano rinds in a microwave at maximum power for 1 minute. Set aside for garnish.
3
Add oil and butter in a heavy-bottomed saucepan, once hot add onion and cook on gentle heat for 3-4 minutes till soft. Add potato and a pinch of salt, then add spinach and stir for 1 minute, then add stock and bring to a boil.
4
Cook for 5-10 minutes then blend into a food processor till creamy and smooth.
5
Pour soup into bowls, drizzle with Parmigiano Reggiano cream sauce and garnish with ‘Parmigiano rinds puffs’.
Ingredients
250 g frozen spinach
750 ml vegetable stock, boiling
⅓ onion, finely chopped
50 ml extra virgin olive oil
10 g unsalted butter
100 g potato, peeled and finely chopped
Salt and pepper
100 g Parmigiano Reggiano Crust, cut into 2 cm pieces
Parmigiano Reggiano Cream Sauce
80 ml cream
80 ml fresh milk
150 g 24 months Parmigiano Reggiano, grated
Ingredients
250 g frozen spinach
750 ml vegetable stock, boiling
⅓ onion, finely chopped
50 ml extra virgin olive oil
10 g unsalted butter
100 g potato, peeled and finely chopped
Salt and pepper
100 g Parmigiano Reggiano Crust, cut into 2 cm pieces
Parmigiano Reggiano Cream Sauce
80 ml cream
80 ml fresh milk
150 g 24 months Parmigiano Reggiano, grated
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