Summary

Ingredients

• 150 g spinach leaves, frozen
• 100 g celery
• 0.25 stick ¼ leek
• 0.5 ½ onion (s)
• 1 tablespoon butter
• 150 ml vegetable stock, instant
• a bit salt
• some pepper, freshly ground
• 3 tablespoon whipped cream
• 1 tablespoon herbs, Italian (frozen)
• 100 g parmesan, in one piece
• 1 scoop mozzarella, (about 220g)
• 1 tablespoon parsley, finely chopped

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Instructions

1. Thaw the spinach in a colander. Clean and finely dice the celery, onion and leek.
2. Sweat in a saucepan with butter and then add the stock. Simmer gently for 15 minutes.
3. Now add the squeezed spinach and simmer for another 5 minutes, season with salt and pepper.
4. Add the cream and herbs and puree everything finely.
5. Preheat the oven to 200 °.
6. Grate the parmesan on the coarse side of the grater and shape into 8 oblong piles on a baking sheet lined with baking paper. Bake on the grill setting for approx. 3-5 minutes until golden.
7. Divide the dip between 4 glasses, garnish with a small mozzarella ball and a parmesan chip. Sprinkle with the parsley and serve.