Broccoli Soup
Ingredients
Broccoli 100 gms
Onion 10 gms
leek 10 gms
Garlic 5 gms
Butter 15 gms
Parmesan cheese 5 gms
Celery 10 gms
Olive oil 5 ml
Salt 2 gms
Pepper 2 gms
Nutmeg 1 gm
For Raviolo
Refined flour 100 gms
Egg 1
Salt 1 gm
Spinach 50 gms
Onion 10 gms
Ricotta cheese 15 gms
Pinenut 5 gms
Nutmeg powder A pinch
Butter 5 gms
Method
lClean and wash the broccoli, celery and leek. Chop them roughly and keep aside. Peel the onion and garlic and chop roughly.
lTake a heavy bottom pan, put it over medium flame and add olive oil. Once the oil is warm, add chopped vegetables and the seasonings.
lSauté till all the vegetables are dry and soft.
lRemove from heat, cool the pan by putting it in an ice bath. Blend it in to a fine paste, strain through a fine strainer and reserve.
lFor the raviolo: Prepare the pasta dough — knead refined flour and egg together to form a hard dough, mix olive oil, cover with cling wrap and keep it in the fridge for 15 minutes.
lRoll out the pasta dough into a thin sheet and cut two round pieces with a three inches diameter each.
lFor the stuffing: Clean and wash the spinach, blanch and chop finely. Sauté it in butter with chopped onions over medium heat. When it dries, add ricotta cheese, seasoning and nutmeg.
lPlace this mixture in the center of the cut pasta sheet and cover it with the other sheet. Seal the circumference of the raviolo by pressing with a fork and then blanch it.
lNow, melt butter in another pan over medium heat. Add the broccoli paste to it and add 60 ml of water. Stir briskly and cook for 10-12 minutes or until the soup attains a light thick consistency.
lPour the soup in a bowl, add raviolo and garnish with parmesan cheese.
lAdd olive oil and serve hot.
courtesy Chef Ravindra Choudhary, Fio Cookhouse