Ravioli Potage
"From the cookbook "Twelve Months of Monastery Soups". It originally called for 1/3 cup of olive oil."
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1⁄4 cup olive oil
- 2 shallots, chopped
- 3 tomatoes, peeled, seeded and chopped
- 1 1⁄2 cups spinach, chopped
- 5 cups chicken stock
- 20 ounces ravioli (fresh or frozen)
- salt and pepper
- 4 sprigs chervil, chopped
- 4 teaspoons creme fraiche or 4 teaspoons sour cream
directions
- Saute the shallots and tomatoes in oil for 3 minutes.
- Add the spinach and stock. Bring to a boil and simmer for 15 minutes.
- Add the ravioli, salt and pepper. Cover and simmer for another 8 minutes. Add the chervil and cover the pot.
- Turn off heat and let soup rest for 5 minutes.
- Serve the soup hot and garnish with 1 tsp creme fraiche or sour cream.
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RECIPE SUBMITTED BY
I live in Ontario (Canada) and love to cook. I am doing my PhD right now and always am looking for a break from my studies. I like to read recipe books and experiment with new recipes. I love to cook anything ethnic and try to incorporate vegetarian meals into my diet at least twice a week.
My ratings:
5 stars:
I don't give out five stars easily - the dish has to be spectacular and something I would make again and again.
4 stars:
A good dish that I might adapt a little but something that I would put into my recipe collection.
3 stars:
I seem to give out a lot of these! These are dishes that are good but they are missing something or they don't live up to my expectations. I would not make them again simply because they aren't a favourite not necessarily because they were not good :)
2 stars:
A dish that for some reason didn't work out or I just did not like it :)
1 star:
I don't think I'll give any of these out!
