Ricotta Soup Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the tomatoes, onion and peppers in a roasting tin, toss with the oil and season. Nestle in the garlic and thyme sprigs, then roast for 25-30 mins until all the veg has softened and slightly caramelised. Squeeze the garlic cloves out of their skins into the tin, strip the leaves off the thyme and discard the stalks and garlic skins. Mix the vinegar into the tin then blend everything in a bullet blender or using a stick blender, adding enough water to loosen to your preferred consistency (we used around 150ml).
• Reheat the soup if necessary, taste for seasoning, then spoon into two bowls and top each with a spoonful of ricotta, a few basil leaves, the seeds and a drizzle of oil. Serve with bread for dunking.

Steps:

• Cook pasta until almost done in 4 quarts boiling, salted water.
• For a thick, creamy soup, drain some of the water, leaving about 1/2 inch water above pasta.
• Return pot to medium flame and add the drained ricotta; bring to a simmer.
• In the meantime heat the olive oil in a small saucepan and brown the garlic.
• Add desired herbs to large pot and stir well.
• Add olive oil and garlic and mix well.
• (If the soup is not hot enough, the oil will not mix.) Add the spinach leaves.
• While vigorously stirring soup, add the beaten eggs.
• Let soup simmer about 10 more minutes, stirring constantly so mixture does not stick to bottom of the pan.
• Garnish with cheese and salt& pepper to taste.

Steps:

• Heat the oil in a flameproof casserole pot and fry the onion and celery for 10 mins. Add the garlic and fry for 1 min more.
• Add the broccoli, peas and stock, bring to a simmer and cook, covered, for 10-15 mins, or until the broccoli is tender. Tip the mix into a blender and blitz until smooth, or use a hand blender. Season. Stir in half the lemon zest and juice, then taste, and add the rest, if you like.
• Mix the ricotta with the mint and a pinch of salt. Ladle the soup into bowls, then top with the minty ricotta and the pine nuts. Drizzle over the extra olive oil and scatter with mint leaves, then serve with sliced bread, if you like.

Steps:

• FOR SOUP: Combine oil and garlic in medium saucepan. Cook over medium heat for 1-2 minutes, until garlic begins to turn golden.
• Add tomatoes, chicken broth, and basil. Bring to a boil. Reduce heat and simmer 5-7 minutes.
• FOR DUMPLINGS: Meanwhile, combine ricotta, parmesan, egg white, salt & black pepper. Mix well. Add flour and mix until just combined.
• Scoop dumpling mixture directly into simmering soup. Cook until the dumplings float to the surface (about 2 minutes). Remove from heat.
• Be careful not to boil the soup, or the dumplings will break apart.