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Receta Spring Vegetable Soup (Oliveto's, Oakland, Ca)
by Global Cookbook

Spring Vegetable Soup (Oliveto's, Oakland, Ca)
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Ingredientes

  • 2 Tbsp. extra virgin olive oil
  • 2 sm leeks, trimmed and diced
  • 1/2 lb asparagus, cut in 1" pcs
  • 1 c. peas, freshly shelled
  • 1 ounce fresh sorrel or possibly borage leaves
  •     kosher salt
  • 2 quart water
  • 1 lb fresh spinach
  • 1 ounce watercress, stemmed
  •     ice
  •     freshly grnd Pepper
  • 1/2 c. ricotta cheese
  •     extra virgin extra virgin olive oil, for drizzling

Direcciones

  1. Hot the 2 Tbsp. of extra virgin olive oil in a heavy, nonreactive 6-qt saucepan.
  2. Add in the leeks, asparagus, peas, sorrell and 2 tsp. salt and cook till warmed through. Add in 1 c. of the water, cover and sweat the vegetables over moderate heat till the water has evaporated, about 10 min.
  3. Add in the remaining 7 c. of water and bring to a boil. Reduce the heat and simmer for 5 min. Increase the heat to high and add in the spinach and watercress. Cook, stirring to submerge the leaves, till wilted, about 2 min.
  4. Transfer the soup to a bowl set in a larger gowl of ice. Stir the soup frequently to refrigerateit quickly and thoroughly. Once it is completely cool, pour the soup into a blender and puree till smooth Season with salt and pepper.
  5. To serve, gently reheat the soup. Spoon it into warmed soup plates or possibly bowls.
  6. Garnish each serving wiht 1 Tbsp. of the ricotta and a drizzle of extra-virgin oilive oil and serve.