Spring Spinach Ricotta Soup

Have you ever tried to cook something and in the end it became something totally different because you had to improvise? Well, this soup is such a creation.

I was in a rush from work and my plan was to cook some spinach ricotta gnocchi with sage butter and parmesan. The idea came to me because I knew, I had all ingredients at home. However, what I ended up doing was a soooooooup. Why? Well, simply  I did NOT have any eggs nor any bread at home to give the gnocchi the right consistency. Oh well! So, I just used what I had and cooked this very simple, yet yummy soup instead.

Let me assure you  you will love this soup because of two reasons: First, it basically has the same flavor as spinach ricotta gnocchi only that it is in a liquid form. And second (even more importantly!), the soup is so much easier and quicker to do than the gnocchi – for a week night dinner, it certainly is the perfect match!

serves 4-6 portions

  • 750 ml vegetable broth
  • 1-2 potatoes – cut into little cubes
  • 1 garlic clove – peeled and crushed
  • 1 onion (small) – peeled, cut into pieces
  • 500 gr fresh spinach leaves
  • 200 gr ricotta cheese
  • 50 gr parmesan – freshly grounded
  • 180 ml cream – in case you want to give the soup a really creamy taste

sage butter 

  • 4 sage leaves 
  • 50 gr butter – melted
  • salt & pepper – freshly grounded

1// Place the broth together with the onion, garlic and the potatoes into a pot and bring to the boil for about 10 minutes.

2// When the potatoes are soft, add the spinach for only 1-2 minutes so it does not loose its fresh green color. Set aside.

3// Puree all with a handmixer until the broth becomes smooth, then add the cream and mix again until it becomes really creamy.

4// For the sage butter, melt the butter on hight heat, place the sage leaves inside and let cook for a few seconds until crisp. Don’t let the butter burn!

5// Put the soup on serving dishes and top with the hot sage butter, freshly grounded salt and pepper and serve with freshly roasted Italian bread.

I hope you enjoy this soup and feel the spring coming!

This entry was published on March 1, 2015 at 5:29 pm. It’s filed under Recipe and tagged . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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