Cream Of Ricotta And Vegetable Soup |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A comforting creamy soup from Oregano From Italy-lunch or appetizer for supper or anytime. Ingredients:
ingredients |
2 small potatoes, diced |
2 lettuces, finely chopped |
3 and 1/2 oz (100 grams) spinach, finely chopped |
2 leeks, white parts only, finely chopped |
7 oz (200 grams) ricotta cheese |
2 tablespoons extra virgin olive oil |
1 fresh flat-leaf parsley sprig, chopped |
salt and whitepepper |
Directions:
1. Directions:
2. 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.
3. Lower the heat to medium, cover and simmer for about 30 minutes.
4. Remove the pan from the heat, transfer the mixture to a food processor and process until smooth, then pour back into the pan.
5. Press the ricotta through a sieve, stir into the pan and set over a medium-low heat.
6. When the soup is heated through, pour it into a tureen and add the olive oil.
7. Sprinkle with the parsley and serve.
8. That's all there is too it.
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