Lemon Vegetable Soup with Cheese Ravioletti

PUBLISHED ON: 09.08.2011

Many of us have been experiencing the forces of Mother Nature.  An Earthquake on the East Coast, Hurricane Irene, followed by Tropical Storm Lee, and the most destructive has been the raging wildfires in Texas.

When it feels like it is all going to pot, soup is best.  A good bowl of soup has a way of putting the world back into perspective for at least a little while.

This recipe belongs to the Cooking Photographer www.thecookingphotographer.com  This is a simple and soulful soup.

Lemon Vegetable Soup with Cheese Ravioletti
Serves 4-5
Recipe from Cooking Photographer

1 lemon
2 tablespoons olive oil
1/2 cup diced onion
3/4 cup carrots
1/2 cup diced celery
1/4 cup dry white wine
2 (14 ounce) cans vegetable or chicken broth
5 cups water
1 tablespoon dried dill
9-ounce package three cheese ravioletti (found with the refrigerated pasta)
1-1/2 cups frozen peas
Salt and pepper to taste
More olive oil and grated parmesan for serving
Take the lemon and shave the peel into one-inch strips with a knife or vegetable peeler, then squeeze 1 tablespoon of juice and seta side.
In a 5 quart or larger saucepan, heat the oil over medium high heat until shiny.  Add the onion, carrots, and celery.  Add the wine and cook stirring occasionally until sweated and tender crisp.  About 5 minutes.
Add the broth, water, and lemon peel.  Heat until boiling over medium high heat.  Reduce heat to low and cover.  let simmer for 10 more minutes or until vegetables are tender.  Add the ravioletti and cook for 4 minutes, then add the peas and cook another minute.
Take off the heat and add the lemon juice, salt and pepper.  Spoon into bowls and top with parmesan and a drizzle of good olive oil.
Note: Don’t eat the lemon zest pieces.


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