Almost every year there is a winter month when soup is regularly on the menu. This year our soup
month is February; I think this is because our temperatures have been all over
the place.
We have had our typical rainfall, so it tends to be rather damp. When it gets like this, I find it difficult to get comfortable, so I make soup because it warms me right up.
Today we are preparing a very simple soup recipe using fresh herbs from the garden. You are going to love it because the flavor is fantastic.
Ingredients
- 32 oz. chicken stalk
- ½ cup heavy cream
- 1 tsp. dried minced onion
- One medium dried hot pepper chopped
- 1 T. fresh rosemary chopped
- 1 T. fresh oregano chopped
- 1 1/2 cup cheese ravioli
- 2 T. garlic seasoned soft goat cheese
- Fresh parmesan
Prepare to Make
Once you gather the ingredients you want to get a pot and heat up your chicken stalk. When warm add minced onion, chopped dried pepper and heavy cream then let it come to a soft boil.Chop your fresh rosemary and oregano into small pieces then stir into your soup base after you add the cheese ravioli. It should take maybe 15 minutes for the ravioli to cook; this is when you add your soft goat cheese. I used a fresh store-bought ravioli; this is nice to have on hand for fun recipes like this one.
When the ravioli is done you want to place a serving size
into a dish and top with fresh Parmesan.
This cheese will melt rather quick and do not be surprised if you go
back for seconds. This easy to make rosemary cream ravioli soup will warm
you up on any cold afternoon. Try it!
Be the good,
Carole West
Want to learn how to grow your own Fresh Herbs? Get my new book, Garden Up Green.