Ricotta Soup Recipes

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.