| Level: | Easy |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 4 servings |
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
Instructions
- 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 |
| Total Fat | 25 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 13 milligrams |
| Sodium | 978 milligrams |
| Carbohydrates | 53 grams |
| Dietary Fiber | 8 grams |
| Protein | 21 grams |
| Sugar | 7 grams |
| Calories | 500 |
| Total Fat | 25 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 13 milligrams |
| Sodium | 978 milligrams |
| Carbohydrates | 53 grams |
| Dietary Fiber | 8 grams |
| Protein | 21 grams |
| Sugar | 7 grams |
Reviews
Really good! Use 2 leeks instead of 3 and you will have more broth.
Even my kids liked the soup. I did half the amount of leeks cause 3 for me would of been way to over powering.