How to make spinach and parmesan cheese soup

make spinach and parmesan cheese soup

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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.

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Things You'll Need

• 6 cups of chicken broth
• 1 bunch of fresh spinach
• 3 oz. grated Parmesan cheese
• 1 tsp. black pepper
• Collander
• Cutting board
• Chef's knife
• Measuring cup
• Whisk

Instructions

1. 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.

Tips &- Warnings

• Substitute vegetable broth to make a vegetarian soup.

• A version of this soup is called Stracciatella alla Romano and is made by adding eggs and whisking.

• Do not re-heat at a high heat as some of the cheese will stick to the bottom of the pan or pot.

• Stir frequently when re-heating.

• The flavor of the Parmesan cheese will become somewhat more pronounced the second day.

Source: www.ehow.com

Tags: Parmesan cheese, cheese soup, cheese will, flavor Parmesan, flavor Parmesan cheese, gentle boil