Creamy Spinach Soup with Parmesan

Peel the onion and cut it into fine cubes. Heat the ghee in a pot and sauté the onion cubes until translucent. Add the frozen leaf spinach and let it thaw over medium heat.

Once the spinach has thawed, pour in the chicken broth and cream. Peel the garlic, finely chop or press it, and add it to the pot along with a pinch of salt. Bring everything to a brief boil.

Finely purée the soup with an immersion blender until it has a creamy consistency. Arrange in bowls and generously sprinkle with freshly grated Parmesan. Serve hot.