SPRING VEGETABLE SOUP WITH RICOTTA TOAST

Spring Vegetable Soup with Ricotta Toast image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

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Ingredients

1/4 cup extra-virgin olive oil, plus more for drizzling
12 ounces oyster mushrooms, sliced if large
Kosher salt and freshly ground pepper
5 cloves garlic (4 thinly sliced, 1 lightly smashed)
3 leeks, halved lengthwise, well rinsed and thinly sliced
4 cups low-sodium chicken broth
1 sprig rosemary
4 1-inch-thick slices ciabatta bread
1/2 cup part-skim ricotta cheese
1 teaspoon finely grated lemon zest
1 cup frozen peas, thawed
Shredded pecorino cheese, for sprinkling

Steps:

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Add 1 more tablespoon olive oil and the sliced garlic; cook, stirring, until softened, about 30 seconds. Add the leeks, season generously with salt and cook, stirring, until they start softening, about 3 minutes. Add the chicken broth, rosemary sprig, 2 cups water and 3/4 teaspoon salt. Bring to a boil, reduce the heat to a steady simmer and cook until the vegetables are tender, about 10 minutes.
Meanwhile, preheat the broiler. Brush the remaining 2 tablespoons olive oil on both sides of the bread. Broil, turning, until toasted, 3 to 5 minutes. Rub the bread with the smashed garlic. Top with the ricotta and lemon zest; season with salt and pepper.
Stir the peas into the soup and heat through; season with salt and pepper. Divide the soup among bowls and serve with the toast. Sprinkle the soup and toast with the pecorino. Drizzle with olive oil.

Nutrition Facts : Calories 500, Fat 25 grams, SaturatedFat 5 grams, Cholesterol 13 milligrams, Sodium 978 milligrams, Carbohydrate 53 grams, Fiber 8 grams, Protein 21 grams, Sugar 7 grams