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Categories: Appetizers, Soups, Vegetarian

Warm ricotta soup

Warm ricotta soup
Los Angeles Times

The first time I tasted fresh ricotta cheese, I was at lunch at an Italian restaurant in New York. I'd ordered dessert; my friend had requested a cheese course. Nevermind what I got, and nevermind that I don't consider cheese ... Read more

Total time: 30 minutes | Serves 8 as an appetizer
Note: From Salvatore Marino at Il Grano Restaurant.
  • 1/2 cup best quality extra virgin olive oil, peppery, fruity, but not too green
  • 1 tablespoon grated carrot
  • 1 tablespoon grated celery
  • 1 teaspoon grated shallot
  • Salt, pepper
  • 1 cup fresh ricotta
  • 1 cup vegetable stock
  • 3 tablespoons burrata cheese

Step 1Heat the olive oil in a small skillet over medium-high heat. Add the grated carrot, celery and shallot, season with salt and pepper, and saute for about 4 minutes, stirring often to prevent browning, until they are very tender.

Step 2Add the ricotta and mash it with a wooden spoon or sturdy spatula to mix it with the vegetables and oil. Cook for about 30 seconds just to integrate.

Step 3Add the vegetable stock. Bring to a boil, reduce the heat and simmer for 3 to 5 minutes. Allow to cool slightly before pouring into the jar of a blender. Puree until smooth.

Step 4To serve, pour the soup into 8 warmed espresso cups. Place the burrata in a stainless steel dish and heat in a 350 oven for about 1 minute (or about the time it takes to pour the soup into the cups), just to take the chill off. Remove the burrata from the oven, place about 1 teaspoon on each portion of soup, and serve.

Each serving:
189 calories; 4 grams protein; 1 gram carbohydrates; 0 fiber; 19 grams fat; 5 grams saturated fat; 20 mg. cholesterol; 28 mg. sodium.
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