Primosale kebabs with smooth spinach soup


Finely chop the onion and brown it in a saucepan with the oil, add the peeled and diced potato, then add the spinach, setting a few leaves aside, brown the mixture for several minutes, season with salt, dilute with the stock and simmer for about 15 minutes.
While the soup is cooking, cut the Primosale into fairly large cubes and thread them onto wooden skewers, alternating them with a few spinach leaves.
Blend the soup, add the dairy cream and Parmesan, stir over the heat for two minutes and serve with the kebabs and a drizzle of olive oil.