Like cream of spinach soup, but made with leftover whey I had on hand from my cheese making experiments. Carrying on our habit of having soup for lunch, I pulled this together in about 10 minutes and it was tasty! It had a little less richness to it than cream of spinach soup, as is to be expected, but it didn't suffer at all for it.
1 tbsp olive oil
2 onions, chopped
1/2 head of garlic, chopped
2 potatoes, chopped
1,5 l whey (about 6c)
400-500 g spinach
1 tsp sumac
1) Heat oil in a heavy bottomed soup pan. Sauté onions and garlic until soft and translucent. Add the potatoes and cook for a few minutes.
2) Add the whey and bring to a simmer. Cook until potatoes are tender, then add the spinach. Cook only long enough to blanch the spinach, then remove from the heat and blitz until smooth.
3) Season, add sumac, and serve. Best with crunchy bread and a good cheese.
I was very pleased with this, both the ease with which it came together for a busy weekday lunch, and with the flavours. I added perhaps a little too much whey, but the pot looked so full of spinach! I would use a cup or 2 less next time, as it was a bit too watery, but otherwise, I was delighted with it!