Recipe for: Italian sorrel cream with ricotta and crispy bacon. - photo 1
← Recipes

Recipe for: Italian sorrel cream with ricotta and crispy bacon.

Pikantne Italian Cuisine Soups 90 min Medium 16 wyświetleń ~28.14 PLN * - (0)
Rate:
(0)
Start Cooking

Description

Italian sorrel cream with ricotta and crispy bacon is a spring-winter combination of Polish sorrel and the delicate Italian ricotta, complemented by salty, crispy bacon. The soup has a light green, velvety creamy color and a distinct tartness from the sorrel balanced by creamy ricotta and subtle cream; crispy bacon and sautéed asparagus add texture. The dish is perfect as a warming lunch or appetizer during the cool days of spring when fresh sorrel and young asparagus are in season. Aesthetically served with a dollop of ricotta, crispy bacon, and green asparagus tips, it will be an impressive start to a fusion feast: Polish-Italian.

Ingredients Used

Ingredients (16)

Servings:
4
  • Sorrel 200 g
  • Bacon 200 g
  • Ricotta 200 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Potatoes 1.3 szt. (~200 g)
  • Vegetable broth 1000 ml
  • Olive oil 30 ml
  • Butter 20 g
  • 18% cream 100 ml
  • Lemon juice 15 ml
  • Asparagus 150 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Parsley 1 pęczek (~30 g)
  • Rhubarb 100 g
💰 Szacowany koszt dania: ~28.14 PLN (7.04 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare the ingredients: rinse the sorrel thoroughly in cold water, remove the thick stems, and finely chop only the leaves. Wash the asparagus, break off the thicker ends (hold the stalk in two places and bend — it will naturally break where the tough part begins), cut the remaining stalks into pieces about 2 cm long, and set aside a few whole tips for decoration. Peel the onion and finely chop it. Peel the garlic and gently crush it or chop it very finely. Peel the potato and cut it into 1–2 cm cubes.

Ingredients: sorrel, asparagus, Onion, Garlic
Use a strainer to rinse the sorrel and a large cutting board. A sharp knife is best for cutting the asparagus. Remove only the visible tough stems — do not peel the entire shoots.

Bacon

2

Cut the bacon into small cubes or thin strips. Heat a pan (preferably 24–26 cm with a non-stick coating) over medium heat without adding any fat — the bacon will render its own fat. Fry for 8–10 minutes, stirring every 1–2 minutes, until the bacon is golden and crispy. Remove the bacon with a slotted spoon to a plate lined with paper towels to drain the fat. Leave 1–2 tablespoons of bacon fat in the pan for flavor (if there's too much, drain the excess).

Ingredients: Bacon
Use a wide skillet; fry over medium heat to render the fat and prevent the bacon from burning. If the bacon starts to burn before it becomes crispy, lower the heat.

Roux and base

3

In a large pot (capacity 2–3 liters), heat olive oil with a tablespoon of butter over medium heat. Add finely chopped onion and sauté for 4–5 minutes until the onion is translucent and softened (it should not have brown edges). Add garlic and sauté for 30–40 seconds until fragrant. Add the chopped potato, stir, and sauté for 2–3 minutes to allow the potato to lightly absorb the fat.

Ingredients: Olive oil, Butter, Onion, Garlic
Use a wooden spoon or spatula. The onion is ready when it softens and becomes slightly glossy; do not allow it to brown, as the soup will lose its delicate flavor.
4

Pour the entire vegetable broth into a pot, increase the heat, and bring to a boil. Reduce the heat, cover, and cook for 15–20 minutes, until the potato is soft and can be easily pierced with a fork.

Ingredients: Vegetable broth
Cook over medium heat; check the softness of the potato after 15 minutes. Boiling too vigorously can overcook the vegetables and foam the soup.

Adding sorrel

5

When the potatoes are soft, add the chopped sorrel to the pot and cook together for 3–4 minutes over low heat: the sorrel should wilt and change color, but retain its vibrant green.

Ingredients: sorrel
Sorrel is cooked briefly — after a few minutes, the leaves wilt and reduce in volume. If you leave it too long, it will lose its intense flavor and color.

Blending and finishing

6

Remove the pot from the heat. Using an immersion blender (or transferring in batches to a countertop blender), blend the soup until smooth and creamy. Blend until you achieve a silky smooth consistency - there should be no potato lumps. If the soup is too thick, add 50–150 ml of hot broth.

Ingredients: Vegetable broth, sorrel
Use an immersion blender, holding it steadily upright and mixing slowly; if you are using a countertop blender, blend in short pulses and be careful of steam escaping. This is a key step to achieving a creamy texture.
7

After blending, add the ricotta and 18% cream to the soup. Stir for 1–2 minutes over low heat to allow the cheeses to blend and the soup to achieve a creamy, slightly fluffy consistency. Add 15 ml of lemon juice, salt, and pepper to taste — start with a small amount of salt and gradually season, tasting the soup between additions.

Ingredients: Ricotta, 18% cream, Lemon juice, Salt, Black pepper
Ricotta does not need to be completely dissolved — it should form delicate blobs. Add the lemon juice at the end, as the acid can 'curdle' the proteins if added earlier.

Asparagus

8

In a small skillet, heat 1 teaspoon of butter with 1 tablespoon of olive oil. Quickly sauté the prepared pieces of asparagus and the reserved tips for 3–4 minutes over medium heat — they should be tender and lightly browned. Season with a pinch of salt. These asparagus are meant to be a crunchy finishing touch and decoration.

Ingredients: asparagus, Butter, Olive oil, Salt
Asparagus cooks very quickly; watch them and check with a fork, they should be tender but still firm.

Assembly and serving

9

In the hot soup, mix in half of the cooked bacon (save the rest for garnish). Pour the soup into shallow serving bowls. In the center of each portion, place a spoonful of ricotta or form a small dollop using two spoons. Sprinkle the remaining bacon on top along with the sautéed asparagus and finely chopped dill or parsley (optional).

Ingredients: Bacon, Ricotta, asparagus, Parsley
For decoration, use a spoon to create aesthetic dollops of ricotta. The soup should be hot, but not boiling when you add the ricotta.

Optional: rhubarb jam

10

If you want to add a seasonal contrast, sauté the chopped rhubarb with 15 g of sugar and 2 tablespoons of water for 3–5 minutes over low heat until it softens but does not completely break down. Serve a teaspoon of the jam next to the soup or a small dollop on the ricotta — it will add a pleasant sweet-sour note.

Ingredients: Rhubarb
Add rhubarb only if you like contrasting flavors. You can also cook it longer for a sweeter version.

Fun Fact

💡

Sorrel was a popular ingredient in the folk cuisine of Poland and was used as a sour addition to soups. The combination of sorrel and ricotta is a bridge between Polish tradition and the Italian delicacy of fresh cheeses.

Best for

zimowy obiad wiosenny lunch kolacja dla gości

Tips

🍽️ Serving

Serve the soup hot, in shallow bowls, with a dollop of ricotta and crispy bacon on top. The soup pairs well with sourdough toast or thin garlic croutons. If you want a lighter version, use buttermilk instead of cream or reduce the amount of ricotta.

🥡 Storage

Store the soup in the refrigerator in an airtight container for up to 2 days. Keep the bacon separate to maintain its crispiness. Reheat over low heat, stirring occasionally; do not let it boil after adding the ricotta to prevent the fat from separating. Store the rhubarb jam for up to 3 days.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Pappardelle with roasted butternut squash, burnt sage butter, and crispy pancetta 60 min

Pappardelle with roasted butternut squash,...

Pizza and Pasta
Tagliatelle with Creamy Pumpkin Sauce, Sage, and Crispy Prosciutto 60 min

Tagliatelle with Creamy Pumpkin Sauce, Sag...

Pizza and Pasta
Kremowe Gnocchi z Szałwiowym Masłem, Pieczoną Dynią i Chrupiącą Pancettą 120 min

Kremowe Gnocchi z Szałwiowym Masłem, Piecz...

Main dishes
Rustic pizza with pulled sausage, sorrel, and caramelized rhubarb 90 min

Rustic pizza with pulled sausage, sorrel, ...

Italian Cuisine
Tagliatelle with creamy roasted pumpkin sauce, sage, and crispy bacon 60 min

Tagliatelle with creamy roasted pumpkin sa...

Pizza and Pasta
Tagliatelle in a velvety roasted pumpkin sauce with sage butter and toasted hazelnuts 75 min

Tagliatelle in a velvety roasted pumpkin s...

Pizza and Pasta

Recipe Categories

Italian Cuisine
Italian Cuisine

Italian cuisine is love at first bite - pasta, pizza, and amore on the plate. Pasta in all shapes: spaghetti, penne, rigatoni, tagliatelle, and lasagna with homemade sauces. Italian sauces: bolognese, carbonara, pomodoro, pesto, and aglio e olio - classics. Neapolitan pizza with a crispy crust an...

See all recipes in this category
Soups
Soups in: Valentine's Day

Warming soups, perfect for a romantic dinner, that will create a cozy atmosphere.

See all recipes in this category
Reklama