Recipe
Vidalia Onion Soup With Tortellini Of Cheese
Ingredients
- 2 tablespoons olive oil
- 6 cups thinly sliced Vidalia onions
- Salt
- Freshly ground black pepper
- 10 peeled garlic cloves
- 1 tablespoon chopped fresh tarragon leaves
- 1 tablespoon chopped fresh oregano leaves
- 1 tablespoon chopped fresh basil
- 2 quarts chicken stock
- 2 cups diced day-old French bread, trimmed
- 1/4 cup heavy cream
- 1/3 cup grated Parmigiano-Reggiano cheese
- 12 GoatÃs cheese tortellini
- 2 teaspoon finely chopped fresh parsley leaves
Directions
- Preheat the fryer. In a large soup pan, over medium-high heat, heat the oil. Add the onions. Season with salt and pepper. Saute the onions and cook for 8 minutes, or until wilted. Add the garlic cloves and continue to cook for 2 minutes. Stir in the chopped herbs and stock. Bring the liquid to a boil and then reduce the heat to medium low and simmer for 30 minutes. Stir in the bread and cream. Increase the heat to medium-high and cook for 10 minutes. Using a handheld blender, process until smooth. Stir in the cheese. Season with salt and pepper. Fry the tortellini in batches, until golden brown, stirring constantly for over-all browning, about 2 minutes. Remove from the fryer and drain on paper towels. Season with salt and pepper. To serve, ladle the soup into bowls. Garnish with the fried tortellini and parsley.
Recipe Details
- Source: Emeril Live EM1B37E [4]
- Dish Type: Soups [5]
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