Cream of Ricotta and Vegetable Soup
From mystic_river1 14 years ago
- 45 minutes to make
- Serves 4
A comforting creamy soup from Oregano From Italy-lunch or appetizer for supper or anytime.
Ingredients
- Ingredients: shopping list
- 2 small potatoes, diced shopping list
- 2 lettuces, finely chopped shopping list
- 3 and 1/2 oz (100 grams) spinach, finely chopped shopping list
- 2 leeks, white parts only, finely chopped shopping list
- 7 oz (200 grams) ricotta cheese shopping list
- 2 tablespoons extra virgin olive oil shopping list
- 1 fresh flat-leaf parsley sprig, chopped shopping list
- salt and whitepepper shopping list
How to make it
- Directions:
- Put the potatoes, lettuces, spinach and leeks into a pan, pour in 1 and 3/4 pints (1 liter) water, bring to the boil and season with salt and pepper.
- Lower the heat to medium, cover and simmer for about 30 minutes.
- Remove the pan from the heat, transfer the mixture to a food processor and process until smooth, then pour back into the pan.
- Press the ricotta through a sieve, stir into the pan and set over a medium-low heat.
- When the soup is heated through, pour it into a tureen and add the olive oil.
- Sprinkle with the parsley and serve.
- That's all there is too it.
People Who Like This Dish 3
- quaziefly ALL POINTS
- spinach1948 Dorchester-Boston, MA
- choclytcandy Dallas, Dallas
- midgelet Whereabouts, Unknown
- crazeecndn Edmonton, CA
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 5 people-
Great recipe a 10 not a three for this one.
Hi 5.
ED
spinach1948
in Dorchester-Boston loved it
-
five from me, its looks wonderful!
midgelet
in Whereabouts loved it
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