Spinach soup with ravioli

Name: spinach soup with ravioli
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 3 sticking potato; 2 el traditional olive oil; 150 g sliced onions; 750 ml beef broth from tablet; 450 g frozen leaf spinach; 2 toe garlic; 250 g fresh whole wheat ravioli ricotta e spinaci; 200 g ham strips julienne; 125 g creme fraiche

Creamy soup of spinach, pasta and ham strips.

Ingredients

Kitchen Stuff

1 blender

Directions

Peel the potatoes and cut into cubes of 1 x 1 cm (brunoise).
Heat the oil in a soup pot and fry the onion for 1 min. Add the potato cubes, stock and spinach and press the garlic above it.
Bring to the boil and simmer for 10 minutes on medium heat.
Remove the pan from the heat. Puree with the hand blender and season with pepper and salt.
Add any extra (boiling) water to make the soup more fluid.
Meanwhile, cook the ravioli in plenty of water with salt in 3 minutes until al dente. Drain in a colander.
Spoon the spinach soup into 4 plates and divide the ham strips, ravioli and crème fraîche over them. Tasty with crusty baguette.