Spring Vegetable Soup and Ricotta Toast
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 500, total fat 25 G., saturated fats 5 G., proteins 21 G., carbohydrates 53 G., fiber 8 G., cholesterol 13 mg, sodium 978 mg, sugar 7 G.
Calories 500, total fat 25 G., saturated fats 5 G., proteins 21 G., carbohydrates 53 G., fiber 8 G., cholesterol 13 mg, sodium 978 mg, sugar 7 G.
Oyster mushrooms, leeks, and green peas make a great base for a delicious, light spring soup. The vegetables are sautéed with the mushrooms in olive oil, then poured into chicken broth and simmered for a few minutes until tender. A sprig of fresh rosemary adds a special flavor. Serve the soup sprinkled with pecorino cheese and topped with crispy toast rubbed with garlic and brushed with semi-skimmed ricotta and a pinch of lemon zest.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup extra-virgin olive oil + extra for drizzling
- 340 g oyster mushrooms, large chopped
- 5 cloves garlic (4 thinly sliced, 1 lightly crushed)
- 3 leeks, halved lengthwise, rinsed and thinly sliced
- 4 cups lightly salted chicken broth
- 1 sprig of rosemary
- 4 slices ciabatta, 2 cm thick.
- 0.5 cups semi-fat ricotta
- 1 teaspoon finely grated lemon zest
- 1 cup frozen green peas, thawed
- Grated Pecorino cheese, for serving
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Recipes with similar ingredients: oyster mushrooms, leeks, peas, toast, ricotta cheese, lemon zest, ciabatta bread, rosemary
Cooking the dish according to the recipe:
- In a large saucepan or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until softened and golden, about 5 minutes. Add another 1 tablespoon olive oil and the chopped garlic; cook, stirring, until softened, about 30 seconds. Add the leeks, season generously with salt, and cook, stirring, until they begin to soften, about 3 minutes.
- Add chicken broth, a sprig of rosemary, 2 cups of water, and 3/4 teaspoon of salt. Bring to a boil, reduce heat, and simmer until the vegetables are tender, about 10 minutes.
- Meanwhile, preheat the oven to broil. Brush the bread on both sides with the remaining 2 tablespoons of olive oil. Grill, turning, until golden brown, 3-5 minutes. Rub the bread with crushed garlic. Top with ricotta and lemon zest, season with salt and pepper.
- Stir the peas into the soup and heat through; season with salt and pepper to taste. Ladle the soup into bowls and serve with toast. Sprinkle the soup and toast with pecorino cheese. Drizzle with olive oil.
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