Cream of spinach soup

Name: Cream of spinach soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Onion; 2 TABLESPOONS Oil; 1 package (300 g) deep-frozen leaf spinach; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/8 l Vegetable broth (instant); 200 g Fresh cream; 50 g Parmesan cheese; 50 g Ring salami

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Onion
2 TABLESPOONS Oil
1 package (300 g) deep-frozen leaf spinach
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/8 l Vegetable broth (instant)
200 g Fresh cream
50 g Parmesan cheese
50 g Ring salami

Directions

1
Peel and finely chop the onion. Fry in hot oil. Add spinach and defrost in a closed pot at low heat. Season with salt and pepper. Add stock and cook the spinach for 5 minutes. Puree with the cutting stick of the hand mixer.
2
Stir in crème fraiche. Season if necessary. Peel the shavings from the Parmesan with a peeler. Divide the soup between four plates. Spread the salami and parmesan on top