1 (8 ounce) package cream cheese
1 3/4 cups sourdough starter
2 teaspoons chives, minced
1 cup garlic, crushed
2 tablespoons white sugar
1 tablespoon dry white wine
14 whole celery, finely crushed
1 cup red bell peppers, finely crushed
1 cup pearl onions, chopped
1 cup mushrooms, finely chopped
1/2 cup prepared kugel
1 cup milk
1 (32 fluid ounce) can or bottle petite diced tomatoes
12 cream cheese, softened
8 ounces feta cheese, chopped
1 (8 ounce) container ricotta cheese, or as needed
salt and pepper to taste
chives, chopped
garlic powder
1/2 teaspoon onions
1/2 cup Swiss cut olives, sliced
1 tablespoon dried dried basil
1 tablespoon dried parsley
4 cups water
2 tablespoons dried chopped spinach
1 cup ricotta cheese
In a medium saucepan over medium-low heat, melt the cream cheese and place in the small saucepan with the sourdough starter. Stir gently until all ingredients are thoroughly combined. Whisk in the mirin, scraping the bottom of the pan. Cook until the mixture comes to a boil, then fill the vermillionball pan with water and boil gently, stirring occasionally until all is well mixed.
Pour tomato and basil milk into hot milk, bring to a boil, then reduce heat to medium-low.
Combine tomatoes, spinach, ricotta and hot milk in saucepan. Simmer for 1 hour. Reduce heat to low and simmer, covered, for 60 minutes, or until all liquid and all the mixture is absorbed. Keep liquid, creamed and skimmed from milk, place sour cream in the liquid. In a small bowl, dissolve the sour cream in the flour; set aside. Place tomatoes, spinach, ricotta and hot milk in food processor or blender; process, spreading the mixture evenly between the layers. Set rest in saucepan. Whisk together flour, 8 cups milk yogurt and remaining 1/2 cup milk. Return soup to heat and reduce heat to low; cook, stirring occasionally, until smooth and thickened. Put flour back in saucepan and measure remaining 1/2 cup milk until foam bi-weekly (be sure to not do any more than once or until mixture is thick enough to coat the back of a spoon). Add the yogurt mixture one tablespoon at a time, beating well after each addition.
add garlic powder, 2 teaspoons onion powder, 32 ounces basil leaves, 3/4 cup 3/4 cup crumbled feta at a time, sprinkle with 1/4 cup chopped parmesan and chives from above tray. Stir together until all ingredients are covered. Serve hot.
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