Ravioli Potage

From the cookbook "Twelve Months of Monastery Soups". It originally called for 1/3 cup of olive oil.

• Ready In: 40 mins
• 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

1. Saute the shallots and tomatoes in oil for 3 minutes.
2. Add the spinach and stock. Bring to a boil and simmer for 15 minutes.
3. Add the ravioli, salt and pepper. Cover and simmer for another 8 minutes. Add the chervil and cover the pot.
4. Turn off heat and let soup rest for 5 minutes.
5. Serve the soup hot and garnish with 1 tsp creme fraiche or sour cream.