| |
Soups and Stews | |
| 1/3 cup olive oil 2 shallots, chopped 3 tomatoes, peeled, seeded and chopped 1 1/2 cups spinach, chopped 5 cups chicken stock 20 ounces ravioli (fresh or frozen) salt and pepper 4 sprigs chervil, chopped 4 teaspoons creme fraiche or 4 teaspoons sour cream | |
| 1 Saute the shallots and tomatoes in oil for 3 minutes. 2 Add the spinach and stock. Bring to a boil and simmer for 15 minutes. 3 Add the ravioli, salt and pepper. Cover and simmer for another 8 minutes. Add the chervil and cover the pot. 4 Turn off heat and let soup rest for 5 minutes. 5 Serve the soup hot and garnish with 1 tsp creme fraiche or sour cream. | |
Excellent | |
Sort