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Vidalia Onion Soup with Tortellini of Cheese

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B9, B12, C
    MineralsNatrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 tablespoons olive oil

    2. 6 cups thinly sliced Vidalia onions

    3. Salt

    4. Freshly ground black pepper

    5. 10 peeled garlic cloves

    6. 1 tablespoon chopped fresh tarragon leaves

    7. 1 tablespoon chopped fresh oregano leaves

    8. 1 tablespoon chopped fresh basil

    9. 2 quarts chicken stock

    10. 2 cups diced day-old French bread, trimmed

    11. 1/4 cup heavy cream

    12. 1/3 cup grated Parmigiano-Reggiano cheese

    13. 12 Goatís cheese tortellini

    14. 2 teaspoon finely chopped fresh parsley leaves

    Instructions Jump to Ingredients ↑

    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 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.

    2. Yield : 4 to 6 servings

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