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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From the cookbook Twelve Months of Monastery Soups . It originally called for 1/3 cup of olive oil. Ingredients:
1/4 cup olive oil |
2 shallots, chopped |
3 tomatoes, peeled, seeded and chopped |
1 1/2 cups spinach, chopped |
5 cups chicken stock |
20 ounces ravioli (fresh or frozen) |
salt and pepper |
4 sprigs chervil, chopped |
4 teaspoons creme fraiche or 4 teaspoons sour cream |
Directions:
1. Saute the shallots and tomatoes in oil for 3 minutes.
2. Add the spinach and stock. Bring to a boil and simmer for 15 minutes.
3. Add the ravioli, salt and pepper. Cover and simmer for another 8 minutes. Add the chervil and cover the pot.
4. Turn off heat and let soup rest for 5 minutes.
5. Serve the soup hot and garnish with 1 tsp creme fraiche or sour cream.
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