Spinach and Parmesan cheese soup has its origins in Italy and is kin to the Italian Chickarina and Wedding soups. This is a bit lighter yet has a distinctive flavor and is best served as a compliment to entrees that go well with the flavor of Parmesan cheese. Served with a hunk of fresh baguette or Batard, this distinctive soup is a tasty light meal by itself.
Instructions
Recipe for Six Medium Sized Servings
1. Heat broth to a gentle boil. Pepper the heating soup to taste.
2. Wash the spinach bunch carefully in the colander to remove all grittiness while broth is heating. Chop and remove all stems from the spinach leaves. Discard the stems and set the spinach leaves aside.
3. Add half of the Parmesan cheese to the soup when the soup has reached a gentle boil. Vigorously whisk for 5 seconds. Lower heat to simmer.
4. Add 1/2 of the spinach to the soup by dropping small handfuls at a time in the soup and stirring. Taste.
5. Add the remaining Parmesan cheese to the soup to taste. Adding Parmesan cheese will sharpen the flavor of the soup. Thicken the soup to your preference by adding additional spinach.
Tags: Parmesan cheese, cheese soup, gentle boil, Parmesan cheese soup, soup taste, spinach leaves
