Vadalia Onion Soup with Tortellini of Cheese (Emeril Lagasse) |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
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 goat's cheese tortellini |
2 teaspoon finely chopped fresh parsley leaves |
Directions:
1. 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 hand-held 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
|
|