Spinach Parmesan Soup
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
4
- Ingredients
- 300 grams baby Spinach (fresh)
- 200 grams Sheep ricotta (fresh, or substitute ricotta from cow's milk)
- 500 milliliters vegetable stock
- Parmesan
- olive oil (extra-virgin)
- salt
- freshly ground peppers
- Baguette
Preparation steps
1.
Mix vegetable stock with 100 ml (approximately 3 1/2 ounces) water in a pot and bring to a boil. Remove from heat and season with salt and pepper. Arrange 4 deep plates, add 1 handful spinach leaves and 1-2 tablespoons ricotta to each. Cover spinach and ricotta with boiling hot broth and sprinkle with 1 tablespoon extra-virgin olive oil and Parmesan cheese. Serve immediately.
2.
Serve with baguette slices.
