RICOTTA SOUP
This comes from the Chicago Daily Herald by chef Jason Spoor. Serve with a spring green salad topped with tomatoes.
Provided by Jill77
Categories Lunch/Snacks
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta until almost done in 4 quarts boiling, salted water.
- For a thick, creamy soup, drain some of the water, leaving about 1/2 inch water above pasta.
- Return pot to medium flame and add the drained ricotta; bring to a simmer.
- In the meantime heat the olive oil in a small saucepan and brown the garlic.
- Add desired herbs to large pot and stir well.
- Add olive oil and garlic and mix well.
- (If the soup is not hot enough, the oil will not mix.) Add the spinach leaves.
- While vigorously stirring soup, add the beaten eggs.
- Let soup simmer about 10 more minutes, stirring constantly so mixture does not stick to bottom of the pan.
- Garnish with cheese and salt& pepper to taste.
Nutrition Facts : Calories 302.2, Fat 14, SaturatedFat 5.2, Cholesterol 75.9, Sodium 131.7, Carbohydrate 30.8, Fiber 1.7, Sugar 1, Protein 13
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