Ricotta Soup

"This comes from the Chicago Daily Herald by chef Jason Spoor. Serve with a spring green salad topped with tomatoes."
 
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Ready In:
40mins
Ingredients:
9
Serves:
12
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ingredients

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directions

  • Cook pasta until almost done in 4 quarts boiling, salted water.
  • For a thick, creamy soup, drain some of the water, leaving about 1/2 inch water above pasta.
  • Return pot to medium flame and add the drained ricotta; bring to a simmer.
  • In the meantime heat the olive oil in a small saucepan and brown the garlic.
  • Add desired herbs to large pot and stir well.
  • Add olive oil and garlic and mix well.
  • (If the soup is not hot enough, the oil will not mix.) Add the spinach leaves.
  • While vigorously stirring soup, add the beaten eggs.
  • Let soup simmer about 10 more minutes, stirring constantly so mixture does not stick to bottom of the pan.
  • Garnish with cheese and salt& pepper to taste.

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I am not a great cook. I probably never will be a "great cook." But I really enjoy trying! I am so happy to have found this place to find great recipes to try out on my BF. He loves to be my guinea pig too, so it works out for all! I have made such good friends here too. It's true what they say, this place is addicting!
 
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