Ghee over butter for frying. Did not dredge in flour bc I have bad luck w burning and I forgot the lemon but still great. Chicken broth was not a weird substitute for veg. Also used 2oz maitakes because the taste is so much better. Served w salad and a falanghina.
Nice spring meal. Recommend the following changes, some of which I stole from the comments & some of which I got from making this a second time and knowing better about radishes: - use an entire small shallot and add 2 cloves garlic - cut the radishes into quarters, at least. - fry the radishes with salt and pepper in olive oil, until they look nicely browned, THEN add a bit of butter and the other smaller aromatics, sauté for a minute (using butter or adding small stuff at first will cause burning and your radishes will taste of soil unless nearly fried) - sub dandelion greens for spinach, just for fun :) could use any peppery wilting green. - for some reason the amount of herbs appears twice. I did half a cup parsley, quarter cup chives, quarter cup dill for 1 cup. I bet tarragon would also be good, but choose just 1 strong herb to add to the parsley and chives. - for goodness sake, you will need more than .5tsp salt at the end if you didn’t salt throughout - double the ricotta mix!
You only need 1 lemon’s zest and juice for this. I actually put in milk to taste at the end to make it less acidic. Otherwise, a nice springy hearty soup! EDIT: I modified the recipe to fit what I did.
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