Vadalia onion soup with tortellini of cheese

4 servings

Ingredients

Quantity Ingredient
2.00 tablespoon olive oil
6.00 cup thinly-sliced vidalia onions
1 salt; to taste
1 freshly-ground black pepper; to taste
10.00 garlic cloves; peeled
1.00 tablespoon chopped fresh tarragon leaves
1.00 tablespoon chopped fresh oregano leaves
1.00 tablespoon chopped fresh basil
2.00 quart chicken stock
2.00 cup trimmed; diced day-old french brea
¼ cup heavy cream
⅓ cup grated parmigiano-reggiano cheese
12.00 goat's cheese tortellini
2.00 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 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.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B37 broadcast 05-10-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

06-03-1998

Recipe by: Emeril Lagasse

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