Spinach and Parmesan soup recipe 160g Parmigiano Reggiano, freshly grated (plus shavings to decorate) 125ml single cream Traditional balsamic vinegar from Modena In a large saucepan melt the butter and sauté the onion until translucent. Add the spinach and sauté, without covering, until limp. Next add the potatoes and a pinch of salt, and lastly the Parmigiano Reggiano. Cook for a few minutes then add 500ml of water. Bring to the boil, and boil for 15 minutes. Remove from the heat and allow to cool a little before blending until smooth. Pour the soup back into the saucepan, add the cream and reheat. Serve decorated with shavings of Parmesan.