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Prep Time: 10 minutesCook Time: 15 minutesTotal: 25 minutesServings: 4Cost: $5.28 /servingAuthor : Miranda FarrIngredients Remove All · Remove Spices · Remove Staples
2 tsp olive oil 1 leek, pale section only, halved, washed, thinly sliced 1L (4 cups) chicken consomme 500 milliliters (2 cups) water 1 medium carrot, peeled, thinly sliced 1 x 375 grams pkt fresh beef ravioli 1 medium zucchini, ends trimmed, thinly sliced 1 bunch asparagus, woody ends trimmed, cut into 3cm pieces 2 tbsp chopped fresh chives
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Add to ChromeStep 1
Heat the oil in a large saucepan over medium heat. Add the leek and cook, stirring occasionally, for 3-5 minutes or until soft. Add the consommé and water. Cover and bring to the boil.
Step 2
Add the carrot and simmer for 5 minutes. Add the ravioli, zucchini and asparagus. Simmer for 5 minutes or until the ravioli is cooked and the vegetables are tender. Season with salt and pepper.
Step 3
Ladle the soup among serving bowls. Sprinkle with the chives to serve.