John Myers
Ingredients for 5 servings:
- 300 g spinach, finely chopped, frozen
- 400 g potatoes
- 100g Gorgonzola
- 1 tbsp, heaped cream cheese
- 400 ml broth, clear
- 100 g ham
- 150 g mushrooms, brown
- 1 onion(s)
- pepper, black
- Paprika powder, sweet
- Fat for frying
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
Defrost the spinach well in advance so that it is thawed before cooking begins. Peel and dice the potatoes. Finely dice the ham. Roughly dice the onion, trim and slice the mushrooms. Heat a little cooking fat in a saucepan and fry the diced potatoes for about 5 minutes. Add the spinach and pour over the broth. Briefly puree the mixture with a hand blender until about half of the potatoes are chopped. Finely chop the Gorgonzola and the processed cheese and add them to the soup along with the ham. Bring the soup to a boil and simmer for 10 minutes until the cheese has melted, then season with pepper and paprika. Meanwhile, heat the cooking fat in a pan. Fry the sliced mushrooms vigorously, allowing the onions to become translucent. Once the cheese has melted, add the mushrooms and onions to the soup, stir, and let it simmer for another 5 minutes. Serve with fresh baguette. I didn’t add any salt, as the ham, Gorgonzola, and broth provided enough salt.
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