Easy
4 people
40 min
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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