Читать книгу New Classics: Inspiring and delicious recipes to transform your home cooking - Marcus Wareing - Страница 13

SUPER-GREEN SOUP WITH RICOTTA DUMPLINGS

This is my spin on a classic vegetable soup. If you are feeling a little under the weather, or in need of a bit of goodness, then this is the ticket. You can add any other vegetables you have in your fridge, too – the more the merrier. The dumplings are very easy to make and can also be used to serve with pasta and homemade tomato sauce.

Serves: 4

Preparation time: 20 minutes, plus 1 hour chilling

Cooking time: around 40 minutes

2 tbsp vegetable oil, plus extra for greasing

1 onion, sliced

2 bay leaves

½ tsp table salt

800ml–1 litre Vegetable Stock

1 leek, finely sliced (white part only)

1 broccoli head, finely chopped

100g baby spinach leaves

1 tbsp finely chopped tarragon

1 tbsp finely chopped flat-leaf parsley

extra virgin olive oil, for drizzling

sea salt and freshly ground black pepper

FOR THE RICOTTA DUMPLINGS

240g ricotta cheese

grated zest of ½ lemon

4 tbsp semolina

To make the ricotta dumplings, beat the ricotta in a bowl with the lemon zest and a pinch of sea salt and pepper. Roll the mixture into 16 balls then roll the balls in the semolina until thoroughly coated. Transfer to a plate and chill for 1 hour to firm up.

Heat the 2 tablespoons of vegetable oil in a large saucepan over medium heat. Add the onion, bay leaves and table salt. Cook for 7–10 minutes until the onion is soft but not coloured. Add the vegetable stock and simmer gently for 20 minutes.

While the stock is simmering, cook the dumplings. Lightly grease a steamer with oil and arrange the ricotta dumplings inside. Set the steamer above a pan of simmering water, cover and steam for 5 minutes. (You may need to do this in batches, depending on the size of your steamer.)

Remove the bay leaves from the saucepan and add the leek. Simmer for 5 minutes, then add the broccoli. Simmer for 3 minutes then finish with the spinach leaves and chopped herbs. Taste and adjust seasoning if necessary.

Add a few dumplings to each bowl of soup, sprinkle with black pepper and finish with a drizzle of olive oil.