FBD

Vadalia Onion Soup With Tortellini Of Cheese

AmericanVegetarianIntermediate55 minBy Northstar

Ingredients

Servings
4
  • 2 tbsp olive oil
  • 6 cup thinly sliced Vidalia onions
  • 10 garlic cloves, peeled
  • 1 tbsp chopped fresh tarragon leaves
  • 1 tbsp chopped fresh oregano leaves
  • 1 tbsp chopped fresh basil
  • 2 quart chicken stock
  • 2 cup trimmed diced day-old French bread
  • 0.3 cup heavy cream
  • 0.3 cup grated Parmigiano-Reggiano
  • 12 goat cheese tortellini
  • 2 tsp finely chopped fresh parsley
  • 1 tsp salt
  • 0.5 tsp black pepper

Instructions

  1. 1

    In a large soup pan over medium-high heat, heat olive oil. Add onions, season with salt and pepper, and sauté 8 minutes until wilted.

  2. 2

    Add garlic cloves and cook 2 minutes. Stir in chopped herbs and stock. Bring to a boil, then reduce to medium-low and simmer 30 minutes.

  3. 3

    Stir in the diced bread and cream. Increase heat to medium-high and cook 10 minutes.

  4. 4

    Using a hand-held blender, puree the soup until smooth. Stir in grated cheese. Season with salt and pepper.

  5. 5

    Deep-fry the tortellini in batches until golden brown, stirring constantly, about 2 minutes. Drain on paper towels. Season with salt and pepper.

  6. 6

    Ladle soup into bowls and garnish with fried tortellini and parsley.

Tags

soup