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Spinach Soup with Mozzarella and Tomato Gremolata

Spinach Soup with Mozzarella and Tomato Gremolata
© Hubertus Schüler
Home Food & Drinks Recipes Cooking Spinach Soup with Mozzarella and Tomato Gremolata

Spinach Soup with Mozzarella and Tomato Gremolata

Soup
Vegetables

In this dish from the cookbook PUR by Christian Henze, vegetables are the star.

Ingredients (2 servings)
200 g baby spinach
1 medium tomato
1 small clove of garlic
1 long thin strip of organic lemon peel
4 tablespoon(s) chopped 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
1 ball of mozzarella (125 g)
1 medium shallot
1 tablespoon(s) butter (14g)
300 ml vegetable stock
100 g single cream
1 pinch(es) grated nutmeg
2 tablespoon(s) Crème fraîche

Preparation

  • Wash the baby spinach and drain well.
  • 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.
  • Season with sea salt flakes and pepper and finish with olive oil and lemon juice. Set the tomato gremolata aside.
  • 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.
  • 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.
  • Add the mozzarella and blend again. Do not allow the soup to come to the boil.
  • 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.
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