• 50g butter
  • 1 medium onion, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1 medium potato, peeled and chopped into chunks
  • 450ml chicken or vegetable stock
  • 600ml milk
  • 450g fresh spinach, roughly chopped
  • 50g grated Parmigiano Reggiano
  • Salt and pepper, to taste
  • Freshly grated nutmeg
  • 80g Parmigiano Reggiano shavings, to serve


  1. 1

    Melt the butter in a large lidded saucepan, add the onion and garlic and fry gently for 5-6 minutes until softening. Stir in the potato and continue to cook gently for 1 minute.

  2. 2

    Pour in the stock and simmer for 8-10 minutes until the potato starts to cook.

  3. 3

    Pour in the milk and bring up to a simmer, then add the lemon zest and stir in half the spinach.

  4. 4

    Cover and simmer for 15 minutes until the spinach has completely wilted down, then allow to cool for about 5 minutes.

  5. 5

    Pour the soup into a blender or food processor, add the remaining spinach and process until silky smooth (you may need to do this in batches depending on the size of your machine).

  6. 6

    Return to the pan and reheat. Taste and season with the grated Parmesan, salt, pepper and nutmeg. You may like to dilute the soup with a little extra stock if too thick.

  7. 7

    Ladle the soup into bowls and cover it with Parmigiano Reggiano shavings.

  8. 8

    *All information included in this recipe has been provided by Italia Formaggi.

Nutritional Details

Each serving provides
  • Energy 1256kj 300kcal 15%
  • Fat 15.0g 21%
  • Saturates 8.0g 40%
  • Sugars 0.0g 0%
  • Salt 1.2g 20%

% of the Reference Intakes

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