Very easy
Victoire
Dauphiné Ravioli Soup
4 minutesPrep time
8 minutesCook time
427 cal.Per serving
Ingredients for 1
120 g
Dauphiné ravioli
150 g
Mushroom medley (frozen)
1/2
Chicken bouillon (cube)
1/2
Shallot
Utensil
Digicook
recipe
- Step 1
Optional: put the ravioli in the freezer for the time it takes to do the following steps (this will make it easier to detach them from each other). - Step 2
Peel and finely chop the shallot. If you're using fresh mushrooms, cut them into strips. - Step 3
Ajoutez l'échalote et les champignons dans le bol du Digicook. Ajoutez une noisette de beurre (ou d'huile d'olive). Fermez le couvercle sans le bouchon mesureur et programmez en mode reverse : 120°C / vitesse 2 / 2 minutes. - Step 4
Pour 2 cups water per person and add the chicken stock cube. Cook for 5 min / 90°C /speed 1. Gently separate the ravioli from each other, add them to the soup, cook for 1 min / 90°C / reverse mode / speed 1, and serve immediately. - Step 5
Détachez délicatement les ravioles les unes des autres et les ajoutez dans le bol du Digicook. Fermez le couvercle sans le bouchon mesureur et programmez en mode reverse : 90°C / vitesse 1 / 1 minute. - Step 6
Season with pepper (no need to salt as the soup is already salty). (Optional: add a few parsley leaves to garnish.)