Spinach soup with Parmigiano Reggiano

Zuppa spinaci


  • 1 kg di spinach
  • 4 potatoes
  • 125 cl cream
  • 160 g Parmigiano-Reggiano
  • Modena traditional balsamic oil
  • 1/2 onion
  • 15 g di butter
  • water, salt


Julienne the onion and make it sauté in butter. Clean the spinaches, wash them, drain them and add them to the sauté.
Dry the spinaches out in a pot without the cover, add potatoes (cut in small stripes), a pinch of salt and then the grated Parmigiano-Reggiano.
Make them cook for a few minutes then add water just to cover all the ingredients. Let them boil for 15 minutes and then blend all the ingredients. Combine the mixture with the heavy cream.
Serve the soup of spinaches decorating the plate with petals of Parmigiano-Reggiano and a shred of Traditional Balsamic Vinegar.