Potato and Spinach Soup
Ingredients
- 2 lbs spinach
- 4 potatoes (thinly sliced)
- 5 cups milk cream
- ¾ cup Bertozzi Freshly Grated
- Bertozzi Parma Flakes
- Balsamic vinegar
- ½ onion
- 1 tbsp butter
- Water
- Salt
Preparation
- Dice the onion and sauté in butter.
- Wash the spinach, and add to the onion.
- Sauté the spinach until limp, without covering.
- Add the thinly sliced potatoes, a pinch of salt and the Bertozzi Freshly Grated.
- Cook for a few minutes and add enough water to cover the ingredients.
- Let boil for 15 minutes, then mix the ingredients in a blender.
- Add the milk cream and mix.
- Serve and decorate the dish with Bertozzi Parma Flakes and a dash of Balsamic vinegar.
