Filter
Reset
Sort ByRelevance
Jim Casarjian-Perry
Spinach soup with ravioli
Creamy soup of spinach, pasta and ham strips.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
30 minMain dishcrumbly potato, garlic, shallot, unsalted butter, crooked skintone, water, fresh spinach, sour cream, coarse Zaanse mustard,spinach mustard stew with slavink -
35 minLuncholive oil, peanut oil, Red onion, garlic, winter carrot, fresh ginger, fresh celery leaves, coriander powder (ketoembar), cayenne pepper, Meat bouillon, Red lentils, lime, Greek yoghurt, pita bread,spicy lentil soup with pita -
60 minMain dishwhite coal, olive oil, onion, garlic, minced beef, pine nuts, hands of parsley, dried fresh mint, pepper and salt, allspice, lemon,stuffed icicles of cabbage -
170 minMain dishwhite gelatin, asparagus tips, salt, poultry feast, smoked chicken strips, mayonnaise, lemon juice, slim cream, (freshly ground) pepper, fresh chervil,terrine of smoked chicken mousse with asparagus
Nutrition
440Calories
Sodium0% DV1.690mg
Fat34% DV22g
Protein40% DV20g
Carbs12% DV36g
Fiber36% DV9g
Loved it