John Myers
Ingredients for 4 servings:
- 150 g leaf spinach, frozen
- 100 g celery
- ¼ stalk(s) leek
- ½ onion(s)
- 1 tbsp butter
- 150 ml vegetable broth, instant
- some salt
- some pepper, freshly ground
- 3 tbsp whipped cream
- 1 tbsp Italian herbs (frozen)
- 100 g Parmesan cheese, in one piece
- 1 ball of mozzarella (approx. 220g)
- 1 tbsp parsley, finely chopped
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Thaw the spinach in a colander. Trim and finely dice the celery, onion, and leek. Sauté in a pan with butter, then pour in the broth. Simmer gently for 15 minutes. Now add the squeezed spinach and simmer for another 5 minutes, season with salt and pepper. Add the cream and herbs, and blend everything until finely ground. Preheat oven to 200°C (400°F). Grate the Parmesan cheese using the coarse side of a grater and form into 8 long mounds on a baking sheet lined with baking paper. Grill for 3-5 minutes until golden brown. Divide the dip among 4 glasses, garnish with a small mozzarella ball and a Parmesan chip. Sprinkle with parsley and serve.
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