RICOTTA SOUP
This comes from the Chicago Daily Herald by chef Jason Spoor. Serve with a spring green salad topped with tomatoes.
Provided by Jill77
Categories Lunch/Snacks
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 302.2, Fat 14, SaturatedFat 5.2, Cholesterol 75.9, Sodium 131.7, Carbohydrate 30.8, Fiber 1.7, Sugar 1, Protein 13
BURRATA & SPRING VEGETABLE TOAST
Provided by Ree Drummond : Food Network
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat a grill pan over medium heat.
- Add the asparagus and red bell peppers to a bowl. Toss with 2 tablespoons olive oil and a good pinch of salt and pepper. Add the asparagus and bell peppers to one half of the grill. Grill the vegetables, turning as needed, until nicely charred, 4 to 5 minutes.
- Meanwhile, brush the sourdough slices with the remaining 2 tablespoons olive oil and season with salt and pepper. Add the bread to the other half of the grill. Grill until nicely marked and toasted, about 3 minutes.
- Remove the vegetables to a cutting board and place the grilled bread on plates. Slice the peppers into strips and halve the asparagus.
- Divide and spread the pesto over the grilled bread. Place one burrata on each slice of bread. Sprinkle a pinch of pepper over the burrata. Fill the empty space around the burrata with the asparagus and peppers. Garnish with the fresh basil leaves.
RICOTTA TOAST FOR EVERY SEASON RECIPE BY TASTY
Enjoy whipped ricotta toast all year around, simply by switching up the seasonal toppings-from winter citrus and spring greens to summer berry and fall pear. The Tasty team has these ricotta toast recipes on repeat and we think you will, too. Perfect for an easy breakfast or snack!
Provided by Betsy Carter
Categories Sides
Yield 4 servings
Number Of Ingredients 40
Steps:
- Whip the ricotta: Add the ricotta, the olive oil, and 1 tablespoon heavy cream to the bowl of a food processor and blend on high speed for 1-2 minutes, scraping down the sides of the bowl as necessary, until the mixture is completely smooth. If the mixture is too thick, add another tablespoon of heavy cream to reach your desired consistency. The whipped ricotta will keep in an airtight container in the refrigerator for up to 3 days. Before using to make the toasts, transfer the ricotta to a piping bag and cut an opening about ½ inch from the tip. You should have about 3⅓ cups.
- Toast the bread: Preheat the oven to 425°F (220°C).
- Arrange the sourdough on a 9 x 13-inch (22x33 cm) baking sheet and generously drizzle with the olive oil. Toast for 12-14 minutes, flipping halfway through, until golden and crusty.
- Make the winter citrus toast: Preheat the oven to 500˚F(260˚C). Line a baking sheet with parchment paper.
- Arrange the orange and blood orange on the prepared baking sheet and sprinkle with the demerara sugar. Broil for 8-10 minutes, or until the oranges are caramelized and charred in some places.
- Pipe the whipped ricotta onto a slice of toasted sourdough. Top with the caramelized oranges, drizzle with the pomegranate molasses, if using, and garnish with pomegranate seeds, mint leaves, a drizzle of olive oil, and a sprinkle of flaky salt.
- Make the spring greens ricotta toast: add the arugula, herbs, walnuts, lemon juice, salt, and olive oil to a food processor. Blend until smooth, 1-2 minutes, scraping down the sides of the bowl as needed. Add the water, 1 tablespoon at a time, to thin the pesto to your desired consistency.
- Pipe the whipped ricotta onto a slice of toasted sourdough. Top with the peas, radish, and pesto. Garnish with more fresh herbs, a drizzle of olive oil, and a sprinkle of flaky salt and black pepper.
- Make the summer berry ricotta toast: in a medium bowl, combine the berries, balsamic vinegar, sugar, vanilla, salt, and black pepper. Stir to coat the berries well, then let macerate for 30 minutes, until the berries release some of their juices.
- Pipe the whipped ricotta onto a slice of toasted sourdough. Spoon the macerated berries and some of their juices on top. Garnish a drizzle of balsamic glaze and basil leaves.
- To make the fall ricotta toast, pipe the whipped ricotta onto a slice of toasted sourdough. Top with the sliced pear, honey, and thyme and garnish with flaky salt and black pepper.
- Enjoy!
Nutrition Facts : Calories 1046 calories, Carbohydrate 62 grams, Fat 80 grams, Fiber 8 grams, Protein 25 grams, Sugar 28 grams
BAKED RICOTTA WITH SPRING VEGETABLES
Here's a multipurpose dish that is perfect for spring, but can also highlight other seasons. It comes from Dan Kluger at Loring Place in Greenwich Village. He made it in winter, studded with squash and mushrooms. For spring, he scattered pickled ramps, favas and spring onions on top. But he said that other seasonal vegetables like artichokes, peas, morel mushrooms and asparagus could be used. As summer rolls in, there will be a different cast of characters to consider, like zucchini, cherry tomatoes and peppers. The dish works as a first course for four or a lunch dish for two, and could even replace salad and cheeses at a more elaborate dinner.
Provided by Florence Fabricant
Categories lunch, snack, dips and spreads, side dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- Bring a small saucepan of water to a boil, add the asparagus and blanch 5 minutes. Drain and set aside. Toss mushrooms with 2 teaspoons of the oil and sear in a small skillet over medium heat until softened, about 5 minutes. Set aside.
- Grease a 9-inch cast iron skillet with 1 teaspoon oil. Place ricotta in a bowl. Fold in the Parmesan, mozzarella, oregano, egg and egg yolk. Season with salt and pepper. Spread in the cast-iron skillet. Gently swirl in the pesto, leaving streaks of it.
- Heat a broiler. Place the cast-iron skillet on a burner turned to low and let cook about 10 minutes, until heated through and showing signs of browning along the edges. Remove from heat. Scatter the asparagus, mushrooms and artichokes on top. Sprinkle with scallions and mint. Place under the broiler close to the source of heat until it starts to become lightly dappled, about 6 minutes.
- Meanwhile grill or toast the bread. Brush with the remaining 1 1/2 teaspoon olive oil and rub with garlic. Serve the cheese and vegetables directly from the skillet, with grilled bread alongside.
SPRING VEGETABLE SOUP
It's so good on a chilly spring night and even better with a grilled sandwich for lunch the next day. By the way, you can omit any veggies you chose, but don't use canned vegetables. I promise you it's just better this way.
Provided by SWEETIEBRITZ
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium heat, and cook the onion and garlic until tender. Mix in potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage. Pour in chicken broth and bring to a boil. Reduce heat to low. Simmer 20 minutes, until potato is tender.
- Stir egg noodles and white beans into the pot, and continue cooking 7 minutes, or until noodles are tender and beans are heated through.
Nutrition Facts : Calories 245.5 calories, Carbohydrate 41 g, Cholesterol 27.7 mg, Fat 4.9 g, Fiber 5 g, Protein 9.8 g, SaturatedFat 0.5 g, Sodium 1452 mg, Sugar 4.1 g
SPRING VEGETABLE SOUP
My mind generally goes to soup in the cold winter months, with the possible exception of Gazpacho and Vichyssoise, but this Spring Vegetable Soup bridges that gap wonderfully using fresh early spring vegetables and herbs in a healthy and delicious combination.
Provided by salamandercookshop
Time 10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the oil in a large stock pot and add the leek, potato and celery and sweat for about 5 minutes with the lid on, stirring occasionally to make sure they donât stick to the bottom of the pan.
- Add the peas, herbs and spinach with 200ml of the stock and boil until the spinach has completely wilted. Add the rest of the stock and bring to the boil.
- Simmer for about 10 minutes or until the potato is cooked through.
- Let the soup cool a little and then blend until smooth. Add the lemon juice.
- Season with salt and pepper and a little freshly grated nutmeg to taste.
- Gently reheat and add the crème fraiche before serving.
- If you have any chive flowers in your garden this soup looks wonderful garnished with them, and it adds a great punch of chive flavour!
SPRING VEGETABLE AND CHICKPEA SOUP WITH CHEESE TOASTS
Greens, sugar snap peas, and carrots give this soup its lively taste (and colors) and add to its satisfying heartiness.
Provided by Martha Stewart
Categories Soup Recipes
Time 1h10m
Number Of Ingredients 12
Steps:
- Make the soup: Bring stock to a gentle simmer in a medium saucepan. Add sugar snap peas and carrots, and simmer for 1 minute. Remove from heat, and season with 1 1/2 teaspoons salt and some pepper. Stir in chickpeas, watercress, and basil.
- Make the toasts: Stir together cheeses and scallions. Spread onto toasts, and sprinkle with pepper. Serve soup with toasts.
Nutrition Facts : Calories 270 g, Cholesterol 8 g, Fiber 8 g, Protein 15 g, SaturatedFat 2 g, Sodium 824 g
SPRING VEGETABLE SOUP
Make and share this Spring Vegetable Soup recipe from Food.com.
Provided by Tracey_B
Categories Clear Soup
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large pan; cook onion and garlic, stirring, until onion is soft. Add leek, carrot and celery; cook, stirring, until vegetables are soft. Add mushrooms; cook, stirring, 1 minute.
- Stir in stock; simmer, uncovered, 15 minutes.
- Add pasta; simmer, uncovered until just tender. Stir in parsley.
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