4 PERS. | ± 45 MIN.
Spinach soup with ricotta dumplings
WITH CHICKEN STOCK
Spinach soup:
1 liter of vegetables or chicken broth Bouillon Herkules
300g of young spinach + some leaves for the finish
250g mushrooms
1 onion
2 tablespoons chopped chives
olive oil
Ricotta dumplings:
200g ricotta
100g grated Parmesan
1 clove of garlic
3 tablespoons shredded chives
2 eggs
50 to 70 gr flour or rice flakes
olive oil
pepper & salt
Recipe by Dominique De Sloovere
First make the cheese balls. Peel and chop the onion and garlic. Mix the ricotta, eggs, Parmesan, 50 g flour or rice flakes, chives, garlic, pepper and salt. Put the rest of the flour in a plate and make balls of the ricotta mixture with a spoon and roll them into the flour. Keep them cool.
Clean the mushrooms and spinach. Cut the mushrooms into pieces. Peel and chop the onion. Stew them glassy in olive oil. Add the mushrooms and simmer for 5 minutes. Pour over vegetables or chicken broth and bring to the boil
Add the spinach to the broth and let it shrink. Mix the soup finely.
Bake the balls golden brown in some olive oil.
Serve the soup with the dumplings and finish with shredded mushrooms and chives.
