Then I take out from the cupboard my heavy cast-iron pot and open the soup season.
Every week I make a deliciously flavoured soup for the joy of my family and friends!
The other day I was doing my shopping and I saw extraordinary fresh baby spinach....
they were really attactive, so I decided to buy some to prepare my soup of the week.
I invented a very tasty recepe!
Here it is for you to try!
SPINACH AND MUSHROOMS SOUP
Ingredients for 4/6 people:
2 bunches of vibrantly fresh baby spinach
1 nice dose of patience to clean them...leaf by leaf
1 big fat onion (when dicing it put your head as far as you can to avoid crying)
2 cups of vegetable broth (you can use the organic veggie's broth already made for you)
1 cup of filtered water
1 cup of champignon mushrooms
1/2 cup heavy cream
extra virgin olive oil
freshly chopped parsley
salt and pepper to taste
Rinse well the spinach and put them aside.
Clean mushrooms with a cloth, slice them and saute them in olive oil for 5 minutes or till the water they release evaporates, add salt, pepper and finely chopped parsley.
Top the bottom of a pot with olive oil and cook the finely chopped onion till translucent.
Then add spinach, cover the pot with a lid and let them wilt for couple of minutes.
At this point add liquids and bring to boil.
After 20 minutes take it out of stove and process in a blender to get a creamy soup.
Put it back in the pot and add cream and sauted mushrooms and cook for other 5 minutes.
Check salt and pepper and soup it's ready to be served!
ENJOY IT!
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