LOVELY DINNERS

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!

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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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