Cream of Ricotta and Vegetable Soup
(Crema di Ricotta e Verdure)
Ingredients:
2 small potatoes, diced
2 lettuces, finely chopped
3 and 1/2 oz (100 grams) spinach, finely chopped
2 leeks, white parts only, finely chopped
7 oz (200 grams) ricotta cheese
2 tablespoons extra virgin olive oil
1 fresh flat-leaf parsley sprig, chopped
Salt and pepper
Directions:
Put the potatoes, lettuces, spinach and leeks into a pan, pour in 1 and 3/4 pints (1 litre) water, bring to the boil and season with salt and pepper.
Lower the heat to medium, cover and simmer for about 30 minutes.
Remove the pan from the heat, transfer the mixture to a food processor and process until smooth, then pour back into the pan.
Press the ricotta through a sieve, stir into the pan and set over a medium-low heat.
When the soup is heated through, pour it into a tureen and add the olive oil.
Sprinkle with the parsley and serve. Serves 4.