Recipe courtesy of Emeril Lagasse
Print
Yield:
4 to 6 servings
Level:
Easy

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

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

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