Spinach, Parmesan & Tomato Soup With Parmesan Crisps

Food editor TRISH DESEINE serves up a delicious soup for a SIMPLE LUNCH


Ready in a jiffy, here’s what to do when you’ve a piece of old Parmesan left in your fridge and a few past-their-best tomatoes lurking in the vegetable basket.

For 4; 20 minutes cooking

Knob of butter or 1 tablespoon oil

1 large bag of baby spinach, rinsed, spun

1 onion, chopped

1 clove garlic, crushed

10 or so super ripe cherry tomatoes cut in half or two or three large ones, cut in quarters

1 end of Parmesan chunk, grated to the hilt

Salt and pepper

Heat the oven to 220°C.

Melt the butter in a large pan and sweat the onion and garlic until soft but not browned.
Add the tomatoes and stir. Let them cook along with the onion and garlic for a few minutes until adding the spinach and letting it wilt. When it is soft, add about 500ml of water (or vegetable or chicken stock), stir, bring to the boil, reduce the heat, add the Parmesan rind and leave to simmer for around 15 minutes.

On a silicone sheet or some baking parchment, make circles of grated Parmesan using a pastry or scone cutter. (Keep a little cheese over for garnishing).

Pop into the oven and keep a close eye on them – they burn in the blink of an eye! When they are golden and bubbling, take them out and leave them to cool until the soup is ready.

Take the soup off the heat, remove the parmesan rind (give it a squeeze to get the last drop of goodness out) blitz until smooth, season and serve with the Parmesan crisps and some grated Parmesan.


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