Vadalia Onion Soup With Tortellini Of Cheese

Recipe Ingredients

2 tablespoons	30ml	Olive oil
6 cups	375g / 13oz	Thinly-sliced Vidalia onions
		Salt - to taste
		Freshly-ground black pepper - to taste
10		Garlic cloves - peeled
1 tablespoon	15ml	Chopped fresh tarragon leaves
1 tablespoon	15ml	Chopped fresh oregano leaves
1 tablespoon	15ml	Chopped fresh basil
2		Chicken stock
2 cups	292g / 10oz	Trimmed, diced day-old French bread
1/4 cup	59ml	Heavy cream
1/3 cup	48g / 1.7oz	Grated Parmigiano-Reggiano cheese
12		Goat's cheese tortellini
2 teaspoons	10ml	Finely-chopped fresh parsley leaves

Recipe Instructions

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.

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

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