Spinach Soup with Ricotta
- Yield servings
A real pond green and the milky whiteness of the ricotta makes this soup even more dramatic.
- 4 tablespoons unsalted butter
- 3 medium onions (ideally white), peeled and chopped
- 1/2 cup white wine
- 1 quart chicken stock
- 18 ounces spinach leaves
- 3 ounces curly or flat-leaf parsley (leaves and fine stalks)
- A squeeze of fresh lemon juice
- To serve:
- 8 bacon
- 4 tablespoons ricotta
- Melt the butter in a large saucepan over medium-low heat, add the onions, sprinkle with a teaspoon of salt and cook for 15–20 minutes until soft and syrupy, stirring occasionally, without allowing them to brown.
- Add the wine, turn the heat up and cook to reduce it by half. Pour in the chicken stock and bring to a boil.
- Put in the spinach with half the parsley, bring back to a boil, and then cover and cook over a low heat for 10 minutes, stirring the soup after a couple of minutes to submerge the leaves. Add the remaining parsley at the last minute, and then purée the soup in a blender. Season with black pepper and a little more salt if necessary.
- Gently reheat the soup, and add a squeeze of lemon juice – if this is added too far in advance the soup will dull in color.
- While the soup is cooking, preheat the broiler and cook the bacon until golden and crisp.
- Place a tablespoon of ricotta in the center of four warm soup bowls and ladle the soup around it. Lay a couple of strips of bacon in the middle and serve immediately.
Recipe from Soup, Glorious Soup by Annie Bell (Kyle Books; 2011)