Spinach Soup with Mozzarella and Tomato Gremolata
In this dish from the cookbook PUR by Christian Henze, vegetables are the star.
- Serves: 2 persons
Ingredients
- 200g baby spinach
- 1medium tomato
- 1small clove of garlic
- 1long thin strip of organic lemon peel
- 4EL chopped flat-leaf parsley
- 1Prisen sea salt flakes
- 1Prisen pepper, freshly ground
- 1TL good quality olive oil
- 1TL organic lemon juice
- 1ball of mozzarella (125 g)
- 1medium shallot
- 1EL butter (14g)
- 300ml vegetable stock
- 100g single cream
- 1Prisen grated nutmeg
- 2EL Crème fraîche
Instructions
Step 1
PreparationStep 2
Wash the baby spinach and drain well.Step 3
Blanch 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 4
Season with sea salt flakes and pepper and finish with olive oil and lemon juice. Set the tomato gremolata aside.Step 5
Chop 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 6
Add 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 7
Add the mozzarella and blend again. Do not allow the soup to come to the boil.Step 8
Finally, 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.