Onion Soup With Ricotta And Speck

Preparation:

Preparation: Brown the chopped spring onions in olive oil and add the boiling chicken broth. Leave to cook for about 10 minutes. Put everything in the mixer to have a smooth consistency soup. Place a small piece of ricotta in the heated dishes, pour a little olive oil, a few drops of balsamic vinegar and add the speck slices. Pour the hot soup and serve.