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Jim Casarjian-Perry
Spinach soup with ravioli
Creamy soup of spinach, pasta and ham strips.
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Ingredients
Directions
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Peel the potatoes and cut into cubes of 1 x 1 cm (brunoise).
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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.
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Bring to the boil and simmer for 10 minutes on medium heat.
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Remove the pan from the heat. Puree with the hand blender and season with pepper and salt.
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Add any extra (boiling) water to make the soup more fluid.
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Meanwhile, cook the ravioli in plenty of water with salt in 3 minutes until al dente. Drain in a colander.
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Spoon the spinach soup into 4 plates and divide the ham strips, ravioli and crème fraîche over them. Tasty with crusty baguette.
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Nutrition
440Calories
Sodium0% DV1.690mg
Fat34% DV22g
Protein40% DV20g
Carbs12% DV36g
Fiber36% DV9g
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