Tuesday, March 24, 2009

Lemon Vegetable Soup with Cheese Ravioletti

1 lemon
2 tablespoons olive oil
1/2 cup diced onion
3/4 cup diced carrots
1/2 cup diced celery
1/4th cup dry white wine
2 (14oz) cans vegetable or chicken broth
5 cups water
1 Tablespoon dried dill
9 ounce package three cheese ravioletti (found with the refrigerated pastas)
1 ½ cups frozen peas
Salt & 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 of vegetable peeler then squeeze 1 tablespoon of juice and set aside.

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 so until vegetables are tender. Add the ravioletti and cook for 4 minutes, then add the peas and cook for another minute.

Take off the heat and add the lemon juice, salt & pepper. Spoon into bowls and top with parmesan and a drizzle of good olive oil.

Note: Don't eat the lemon zest pieces!

Serves 4 or 5
Recipe by Laura Flowers


nicole said...

this looks so good! I am craving soup big time.
ps- thanks for following my blog!

Carrie said...

I love the concept of your blog! This soup looks so delicious. Perfect for a cold night...and the lemon flavor seems so unique for a veggie soup!

The Cooking Photographer said...

Thank-you Carrie!

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