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Vadalia Onion Soup With Tortellini Of Cheese

Yield: 4 servings

Ingredients and directions for this recipe

2 tb Olive oil
6 c Thinly-sliced Vidalia onions
Salt; to taste
Freshly-ground black pepper;
-to taste
10 Garlic cloves; peeled
1 tb Chopped fresh tarragon
-leaves
1 tb Chopped fresh oregano leaves
1 tb Chopped fresh basil
2 qt Chicken stock
2 c Trimmed; diced day-old
-French bread
1/4 c Heavy cream
1/3 c Grated Parmigiano-Reggiano
-cheese
12 Goat's cheese tortellini
2 ts Finely-chopped fresh parsley
-leaves

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 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. This recipe yields 4 to 6 servings.

See also:
Previous recipe Vadalia Onion Relish
Next recipe Vadas

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