Puree Of Potato, Cabbage And Ricotta Recipe

Name: Puree Of Potato, Cabbage And Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 strips bacon; 1 tablespoon butter; 1/2 cup diced celery; 1 cup sliced leek; 1/2 cup diced onion; 4 - 5 cups diced potatoes; 4 cups chopped savoy cabbage; 8 cups unsalted chicken stock; 1 tablespoon salt; 1 tablespoon black pepper; 1 bay leaf; 1 1/2 cups whole milk ricotta; 1/2 cup sour cream; 3 green onions, thinly sliced; Grated cheddar for garnish

Servings: persons

4 strips bacon
1 tablespoon butter
1/2 cup diced celery
1 cup sliced leek
1/2 cup diced onion
4 - 5 cups diced potatoes
4 cups chopped savoy cabbage
8 cups unsalted chicken stock
1 tablespoon salt
1 tablespoon black pepper
1 bay leaf
1 1/2 cups whole milk ricotta
1/2 cup sour cream
3 green onions, thinly sliced
Grated cheddar for garnish

1
In a dutch oven or soup pot, cook the bacon until crispy. Remove and drain on a paper towel.
2
Leaving the bacon fat in the pot, add the butter, leek, celery and onion and saute until everything softens up.
3
Add the potatoes, cabbage, stock, bay leaf, salt and pepper. Bring to a boil and simmer for about 15 minutes or until the potatoes are tender.
4
Cool the soup a bit, fish out the bay leaf and puree the soup in batches in a food processor or blender.
5
Return the puree to the pot and with the heat at medium, whisk in the ricotta and sour cream until fully incorporated.
6
Stir in the green onions.
7
To serve, ladle the soup into bowls and garnish each with some cheddar and the reserved bacon ( which you have crumbled).

1218

kcal

Calories

Fat

Carbs

167

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 strips bacon, 1 tablespoon butter, 1/2 cup diced celery, 1 cup sliced leek, and more.

Yes, Puree Of Potato, Cabbage And Ricotta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Puree Of Potato, Cabbage And Ricotta

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