We were going to the movies and had a quick bowl of soup. This is my new favorite soup: Spring vegetables in Parmesan broth with goat cheese ravioli.
It is made with Parmesean Cheese Rind, fresh vegetables and Ravioli. We purchase frozen Cheese Raviolis by Heirloom LA at Silverlake Wine. Try this soup. It is supper delicious!
Spring vegetables in Parmesan broth with
goat cheese ravioli
LA Times
2 cloves garlic,
sliced
1 1/2 to 2 ounces
rinds from Parmigiano-Reggiano
Herb trimmings
Salt
2 dozen asparagus
tips
1/2 pound sugar snap
peas
Goat cheese ravioli
or fresh pasta squares
2 tablespoons
chopped chives
1 ounce freshly
grated Parmigiano-Reggiano
1. In
a soup pot, simmer the chicken broth, water, garlic, Parmesan rinds and
herb trimmings until aromatic and flavorful, about 90 minutes. Strain and
return to the soup pot.
2. In
a wide pot, blanch the asparagus tips in plenty of rapidly boiling, generously
salted water until just tender, about 3 minutes. Use a wire skimmer or slotted
spoon to transfer them to an ice water bath to stop the cooking, then transfer
to a bowl and set aside.
3.
Cut the sugar snaps in half on a bias, then blanch them in the same way,
stopping the cooking with the ice water bath and holding in a separate bowl.
(The recipe can be prepared to this point up to 24 hours in advance and
refrigerated until ready to use.)
4.
When ready to serve, warm 6 shallow pasta bowls. Bring the Parmesan broth to a
simmer, taste and correct seasoning with salt to taste.
5. Bring
a large, wide pot of water to a boil. Cook the goat cheese ravioli or fresh
pasta squares until the pasta is tender, 3 or 4 minutes. Divide the ravioli
among the serving bowls. Warm the asparagus tips in the same pot of water and
divide them among the pasta bowls. Warm the sugar snaps in the same pot of
water and divide them among the pasta bowls. Sprinkle each bowl with chives and
then ladle over roughly one-third cup of hot Parmesan broth. Sprinkle with a
little grated Parmigiano-Reggiano and pass the remainder at the table.
