Recipe Tip: Spinach Soup with Mozzarella and Tomato Gremolata
Top Recipe for 2 Persons. All ingredients and tips for getting it right. In this dish from the cookbook PUR by Christian Henze, vegetables are the star.
- 200 gbaby spinach
- 1medium tomato
- 1small clove of garlic
- 1long thin strip of organic lemon peel
- 4 tablespoonchopped flat-leaf parsley
- 1 pinch(es)sea salt flakes
- 1 pinch(es)pepper, freshly ground
- 1 teaspoon(s)good quality olive oil
- 1 teaspoon(s)organic lemon juice
- 1ball of mozzarella (125 g)
- 1medium shallot
- 1 tablespoonbutter (14g)
- 300 mlvegetable stock
- 100 gsingle cream
- 1 pinch(es)grated nutmeg
- 2 tablespoonCrème fraîche
Step 1Wash the baby spinach and drain well.
Step 2Blanch the tomato briefly in boiling water, rinse immediately in iced water, skin, core and cut the tomato into small cubes. Chop half the garlic clove and half the lemon peel and add. Then add the parsley and mix together.
Step 3Season with sea salt flakes and pepper and finish with olive oil and lemon juice. Set the tomato gremolata aside.
Step 4Chop the mozzarella and finely dice the shallot. Gently heat the butter in a saucepan until foaming, then add the shallot and sauté with the remaining garlic over a low heat for 3 to 4 minutes until translucent.
Step 5Add the vegetable stock and bring to the boil. Add spinach leaves and let them wilt in the stock. Add the single cream and simmer for 2 to 3 minutes. Pureé the soup mixture with a hand blender until smooth and silky.
Step 6Add the mozzarella and blend again. Do not allow the soup to come to the boil.
Step 7Finally, season with nutmeg, sea salt flakes and pepper and immediately pour into two soup bowls. Garnish each with a dollop of crème fraîche and add the tomato gremolata on top.