italiansup· 4 servings
≈372 kkal · P 1.6g · L 9.4g · KH 70.1g (per recipe, TKPI estimate)
Stracciatella Soup
MBG-eligible
Ingredients
- 1 large onion, finely chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 liter (4 cups) vegetable or chicken stock
- 200g (7 oz) fresh ricotta cheese
- 100g (3.5 oz) fresh mozzarella, diced
- 100g (3.5 oz) fresh stracciatella cheese, diced
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp dried oregano
- 1 bay leaf
- Fresh basil, for garnish
Instructions
- 1In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5 minutes.
- 2Add the minced garlic to the pot and cook for an additional 1 minute.
- 3Pour in the vegetable or chicken stock, then add the salt, pepper, oregano, and bay leaf. Bring the soup to a boil.
- 4Reduce the heat to low and let the soup simmer for about 20 minutes, or until the vegetables are tender.
- 5Remove the bay leaf and blend the soup until smooth using an immersion blender or a regular blender.
- 6Strain the soup through a fine-mesh sieve to remove any remaining solids.
- 7Return the strained soup to the pot and stir in the ricotta cheese until well combined.
- 8Divide the soup among four bowls and top each with a generous spoonful of diced mozzarella and stracciatella cheese.
- 9Garnish with fresh basil and serve hot.
Source: llm-generated