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“From the cookbook "Twelve Months of Monastery Soups". It originally called for 1/3 cup of olive oil.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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