Spinach and Parmesan Soup

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!

spinach soup1

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