1 pound mozzarella cheese, grated
1/4 cup chopped green onion
1/8 cup minced celery
1/8 cup ricotta cheese, grated
2 tablespoons salt
1 1/4 cups beef broth
2 whole cloves garlic, minced
1 cup diced fresh parsley
In a medium saucepan, combine mozzarella cheese, green onion, and celery. Heat, covered, over low heat, until cheese is melted. Stir constantly, whisking constantly, until cooked and melted. Remove from heat and mix with celery, ricotta, salt, broth, garlic, parsley, and sauce from your immersion blender. Pour mixture into large pot over high heat.
Bring mixture to a boil.
With the addition of onions, this was into microwaved bird entrees mode. In the past I have made meat & potatoes and saute'em with butter & bacon but this time I found myself wanting something different. I asked my husband what he would like for brunch today. He suggested a different recipe, I will try it... Stay tuned...
Basically the same recipe, but I add garlic and cook it for a bit longer (10 minutes at the very end, when it temps are propitious, add chicken broth to make a soupy a la carte soup),dont include the butter,dont skimp on the paprika just give it a kick. A big hit with the kids and a wee sweat digesting as well.
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