Friday, 8 July 2011

Broccoli Soup with Ricotta Cheese Dumplings - another Random Recipe



bless The Viking for being so organised this month... as you know I had to shoot over to Cannes last week for work and I left a message for him to call me so that he could pick a Random Recipe for me... I didn't explain to him that I needed him to select it from Nigel Slater's The Kitchen Diaries, so he went ahead and randomly chose this fabulous soup from Georgio Locatelli's brilliant book Made in Italy... although I have a sneaking suspicion that his selection process was not quite as random as i'd have done myself because i'm sure I seem to remember him lusting over this recipe a while back... so, in his honour, I bring you this delicious bowl of green...

... oh and my actual Random Recipe will be coming next week!

Broccoli Soup with Ricotta Cheese Dumplings
I'm going to repeat the recipe direct from the book with my notes to what I changed because quite frankly there where a couple of steps that seemed quite laborious to me!

3 heads of broccoli - (I used 2)
2 onions - finely chopped (I used one)
1 large leek - finely chopped
2 large potatoes - finely chopped
1.5L veg stock
150g ricotta cheese
1 tablespoon grated parmesan (I used a strong cheddar)
1 egg - beaten

The recipe asks you to take a small sharp knife and shave the small green bobbles off the tops of the broccoli which you then blanch, then crush with the back of the knife and add to the soup at the end but to be quite frank I really couldn't be bothered with this stage!

- in a heavy pan, saute the onions, leeks and potatoes in oil and butter until soft, about 5 mins

- add the chopped broccoli and saute again with the lid on for a further 5 mins, then add the stock and gently simmer for 20 minutes.

- meanwhile mix the cheeses and beaten egg in a bowl

- next, liquidize the soup and place it back on a gentle simmer whilst you make small quinelles out of the ricotta mix... its very easy to do, simply get two large spoon and scoop up a small amount of the cheese mix and scoop the mix from spoon to spoon until you have an elegant egg shape, then drop this gently into the simmering soup for 2 minutes.

- gently serve as the dumplings are very very delicate... but utterly delightful little clouds of cheesy air!!

eat and of course, enjoy!

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