Creamy Spinach Soup with Parmigiano Reggiano and Crostini

Ingredients

- 1 pound fresh spinach, washed and stemmed
- 1 tablespoon salt, divided
- 3 tablespoons unsalted butter
- 1 large onion, finely chopped
- 4 cups beef broth
- 2 cups whole milk
- 1/4 teaspoon ground nutmeg
- 1 cup grated Parmigiano Reggiano cheese
- Crostini or croutons, for serving

Instructions

1. Prepare the Spinach: Bring a large pot of water to a boil. Add 2 teaspoons of salt. Add the spinach and blanch for 1 minute until bright green and wilted. Drain and immediately transfer to an ice bath to stop cooking. Drain well again, squeezing out excess water. Set aside.

2. Cook the Onions: In a large saucepan over medium heat, melt the butter. Add the chopped onion and sauté for about 5 minutes until translucent but not browned.

3. Combine Ingredients: Add the beef broth and the prepared spinach to the onions. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld together.

4. Blend the Soup: Remove the saucepan from heat. Using an immersion blender, carefully blend the soup until smooth. Alternatively, let the soup cool slightly and blend in batches in a countertop blender. Return to the pot.

5. Add Creamy Texture: Stir in the milk, ground nutmeg, and remaining 1 teaspoon of salt. Return the saucepan to medium heat and warm the soup gently without boiling.

6. Finish with Cheese: Gradually stir in the grated Parmigiano Reggiano cheese until melted and well-incorporated, ensuring a creamy and flavorful finish.

7. Serve: Ladle the soup into bowls and garnish with crostini or croutons. Enjoy your elegant dinner creation.

Total Time

PT35M
35 minutes

Type of Dish

Dinner

Keywords

Spinach soup, creamy soup, Parmigiano Reggiano, crostini, stove-top recipe, dinner, beef broth, vegetarian recipe, comfort food, gourmet soup

Recipe Yield

Feeds 4 adults

Calories

Total: 1360 calories

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