English large-leaf spinach is in season and these beautiful bunches have seduced me over and over for the past few weeks. I have probably bought more than 4 kilos so far and as long as they look and taste like this, I will continue! They have firm and dark green leaves with crunchy stems and they taste sweet and earthy, simply delicious. You can make a gratin with bechamel, add them to a quiche, stuff ravioli along with ricotta or simply wilt them and eat with a poached egg and smoked salmon. It’s Winter so I am giving you a soup!
Serve the soup hot or at room temperature, with a dollop of creme fraiche and an extra shaving of parmesan with freshly grated nutmeg.
Spinach and Parmesan Soup
Serves 4 bowls
- 500g beautiful seasonal spinach
- 1 onion, sliced
- 3 big garlic cloves, crushed
- 2 tbsp olive oil
- 1L chicken stock
- salt and pepper
- 100g grated parmesan
- half a tsp of nutmeg
- creme fraiche to serve
Wash the spinach well. Heat up 1L of salted water and boil the spinach until wilted, which should take about 3 minutes. Remove the spinach from the water and leave to drain. Save the water to make the chicken stock from stock cubes, or defrost your homemade chicken stock (best option obviously). In a big pan, heat up the olive oil and cook the onion and garlic until soft. Add the spinach and the chicken stock and mix well. Bring to the boil and then take off the heat immediately. Whizz the content of the pan until smooth and add the parmesan and nutmeg. Mix well and season. Season with a dollop of creme fraiche, extra grating of parmesan and a pinch of freshly grated nutmeg.
If you decide to freeze the soup, do so before adding the parmesan.