Potato and Spinach Soup
  • 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 
  • 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.
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