
Broccoli soup with ricotta cheese dumplings

by:




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
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
preparation

comments
Mommy_loves_to_cook
May 8, 2012