Broccoli soup with ricotta cheese dumplings

5

by: KillBunny






This is a soup we made up in London. It is based on something similar I saw in Paris, served with a spoonful of clotted cream. Broccoli is an amazing vegetable — so full of everything good, including compounds that can help protect against cancer, that they call it a "superfood". I discovered broccoli only late in life — we didn't eat much of it when I was growing up in Italy — but when l started cooking with it I was surprised at the vividness of the flavor and color, something that seems to appeal especially to kids.




ingredients

Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 4

2/3 cup ricotta cheese

6 tablespoons extra virgin olive oil

2 onions (thinly sliced)

1 leek (thinly sliced)

2 large potatoes (thinly sliced)

3 heads of broccoli (plus some florets, blanched, to garnish)

6 cups vegetable stock

1 egg (beaten)

1 tablespoon freshly grated Parmesan

salt and pepper

Nutrition Facts
Broccoli soup with ricotta cheese dumplings

Servings Per Recipe: 4

Amount per Serving

Calories: 665

  • Total Fat: 29.3 g
  •     Saturated Fat: 7.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 63.2 mg
  • Sodium: 281.1 mg
  • Total Carbs: 86.8 g
  •     Dietary Fiber: 20.2 g
  •     Sugars: 5.9 g
  • Protein: 22.8 g
VIEW DETAILED NUTRITION

how is this calculated?

Download Nutrition Facts Widget Code

preparation

1.  Remove the ricotta from its tub or container, and wrap it in at clean tea towel to soak up the excess moisture.

2.  Heat 3 tablespoons of the olive oil in a pan, add the onion, leek and Potato, and sweat for 5 minutes, until soft but not colored.

3.  While the vegetables are cooking, take the heads of broccoli and peel the stalks. With a small knife., scrape off the very tops of the florets — so you have a mound that looks like green bread crumbs. Set aside. Finely chop the stalks and add to the vegetables in the pan. Season and sweat for another 5 minutes.

4.  Add the vegetable stock and cook until the vegetables are completely soft (about 20 minutes).

5.  In a separate pan, boil enough water to blanch the "green bread crumbs". Put them in a sieve and dip them into the boiling water for 10 to 15 seconds only, just to soften them up. Drain and, while still warm, either crush them with the back of a knife, or puree in a blender until you have a bright green paste. Add a little water, if necessary, to loosen.

6.  Take the pan containing the vegetables from the heat and put them into at food processor. Process until smooth (the soup will be quite pale).

7.  Put the egg, ricotta and Parmesan into a bowl and mix together well. Keep on one side.

8.  Return the soup to the heat and season iii necessary. Turn down the heat to a simmer and whisk in the puree of broccoli flowers, so that The soup turns bright green.

9.  Dip a teaspoon in hot water and scoop out little dumplings of the ricotta mixture. Drop them into the hot soup arid let them rise to the surface (about 15 to 20 seconds). Gently ladle the soup into bowls, taking care not to break the ricotta dumplings, which will be quite fragile. Add the blanched florets and drizzle with the rest of the extra olive oil.

related recipes

comments

Mommy_loves_to_cook

5