Vegetable soup with herbed ricotta bread
(from Elyce123’s recipe box)
Source: delicious. September 2005
Prep time: 10 minutes
Cook time: 20 minutes
Serves 4 people
Ingredients
- 2 tbsp. extra-virgin olive oil, plus extra to drizzle
- 2 celery sticks, chopped
- 1 leek (white part), washed, chopped
- 1 onion, finely chopped
- 2 courgettes, chopped
- 150g fresh or frozen (thawed) peas
- 1 litre chicken or vegetable stock, hot
- 100g baby spinach leaves, washed
- 1 lemon, halved
- 125g full-fat ricotta
- 4 slices sourdough bread
- handful of fresh herbs, such as parsley, chives or chervil, chopped
Directions
-
Heat the oil in a large pan over a medium heat. Add the celery, leek and onion and cook, stirring, until softened. Stir in the courgettes and peas and cook for 2 minutes. Add the stock, boil, then reduce the heat to low. Simmer for 5 minutes. Season.
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Spread ricotta on the bread, season, sprinkle with herbs and drizzle with oil.
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Divide the spinach between bowls and ladle in the soup. Squeeze half the lemon and sprinkle each bowl with the juice. Slice the other half into 4 and add a piece to each bowl. Serve with the herbed ricotta bread.