How to prepare the spinach cream
Wash the potatoes, free them from the earth and put them to boil in plenty of salted water. Continue cooking for about 30 minutes, until they can be easily pierced with the tines of a fork.
Pass them under cold water, cut them in half and then pass them in a potato masher. If you do not want to remove the peel when the potatoes are still hot, the potato masher will take care of it, making the job easier.
Bring a little salted water to a boil in a saucepan, add the well washed spinach leaves and cook for about 5 minutes, until tender.
Add the mashed potatoes, blend with an immersion blender, season with salt if necessary. Pour a drizzle of extra virgin olive oil and divide the cream of spinach in the dishes: the recipe is now ready.
Season with a sprinkling of grated cheese and the thyme leaves.
Variants to the recipe
After trying the classic version of the cream of spinach you can choose to introduce some changes, to change the flavor or entice the diners, here you will find a couple of suggestions, others you can improvise.
- The basil. If you want to get a stronger flavor for your hot spinach cream, you can replace the thyme with a few basil leaves: in this case, chop them up on plates when serving, taking care not to use a knife that could oxidize the leaves.
- The croutons. For a more delicious version, add cubes of toasted bread to the plate and seasoned with a drizzle of extra virgin olive oil.