I’m just about over the icky cold that doesn’t seem to want to leave for good. K is deep in the throes of achy-ness and stuffiness of the same ailment, a few days behind me in its progress.
A home-made remedy was definitely in order last night — it was time to break out Br. Victor-Antoine’s book of soups and choose February’s soup. We went with the Ravioli Potage since it looked pretty hearty, what with pasta added to the mix.
I broke out our new Le Creuset French Oven (not Dutch — it was made in France!), an engagement gift (yay!) to make this recipe. While I like the soup pot we got for Christmas, it’s an 8-quart pot and we certainly don’t need 8 quarts of soup! And this pot is a lot lower than the other, which helps me out a bit — at a shade under 5′ tall, it can be challenging to see what’s in the big pots! Very sad but true. But the cast iron pot is awesome! Love it. Anyway, back to the soup…
I loved it. K thought it was OK. I think my tastebuds are in better shape than his since he’s got quite the stuffy head. I also had a dollop of sour cream in mine, which made the flavors a bit more complex.
It cooks up in about an hour, which makes it an ideal last-minute or weeknight meal, and doesn’t require any exotic ingredients — our local Safeway, which is a bit dodgy about what they’ve got in stock, had all I needed.
1/3 c. olive oil
2 shallots, chopped
3 tomatoes, peeled, seeded and chopped
1 1/2 c chopped spinach (I used frozen. Already chopped! Easy peasy)
5 c chicken stock (or water & 2 bullion cubes)
20 oz fresh or frozen small ravioli
salt & pepper
4 sprigs of chervil, chopped (I used tarragon)
4 teaspoons creme fraiche or sour cream, as garnish
1. Pour the oil into a good sized soup pot. Add the shallots & tomatoes. Saute them gently for 3 minutes.
2. Add the spinach and the stock. Stir and slowly bring the soup to a boil. Simmer for about 15 minutes.
3. Add the ravioli, salt, and pepper. Cover the pot and continue simmering for about 8 minutes. Add the chervil, stir, cover the pot. Turn off the heat and let the soup rest for 5 minutes. Serve the soup hot, and place 1 teaspoon creme fraiche/sour cream in the center of the soup bowls.
Voila! Good for what ails ya. (K is feeling better today!)
(Recipe from Twelve Months of Monastery Soups)