Spring vegetable soup with ravioli

Posted by adm On August - 17 - 2011

How to cook Spring vegetable soup with ravioli


  • 2 tsp olive oil
  • 1 scallion, pale section sole, halved, water-washed, thinly sliced
  • 1L (4 cups) chicken consomme
  • 500ml (2 cups) weewee
  • 1 medium carrot, raw, thinly sliced
  • 1 x 375g pkt fresh beef ravioli
  • 1 medium zucchini, ends cut, thinly sliced
  • 1 bunch asparagus, woody ends cut, delve 3cm pieces
  • 2 tbs chopped fresh schnittlaugh

How to:

  • Heat the oil in a large saucepan over medium heating. Add the leek and falsify, stirring occasionally, for 3-5 minutes or until subdued. Add the consommÃ&re-create; and weewee. Cover and bring to the roil.

  • Add the carrot and simmer for 5 transactions. Add the ravioli, zucchini and asparagus. Simmer for 5 minutes or until the ravioli is cooked and the vegetables are bid. Season with salt and peppercorn.

  • Ladle the soup among serving bowls. Sprinkle with the chives to dish.

  • Shopping tip: Consomme is a clear soup or broth made by clarifying stock. Look for it near the ready-to-use stocks at Woolworths.

  • Prepare time:10 min.

    Cooking time:15 min.

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