Friday, October 30, 2009

Tortellini Soup with Carrots, Peas and Leeks

Since Patrick started the Chipotle Challenge last Saturday, I have been on my own as far as cooking. Patrick isn't a big fan of peas so this was a perfect chance to try this soup out. It combines a lot of things I really like. I will definitely be making this again.

Tortellini Soup

Tortellini Soup with Carrots, Peas and Leeks

2 medium leeks (12 ounces untrimmed)
1 tablespoons unsalted butter
3 cloves garlic, finely chopped (about 1 tablespoon)
3 medium carrots, peeled and finely diced
kosher salt
freshly ground black pepper
5 cups low-salt canned chicken broth
8 ounces frozen cheese tortellini
1 cup frozen peas
1/4 cup (1/2 ounce) freshly grated Parmigiano-Reggiano or Grana Padano

Trim the roots and dark green leaves from the leeks. Slice the white and light green part in half lengthwise and then slice the halves thinly crosswise. Rinse well and drain.

Melt the butter in a 4-quart saucepan over medium heat. Add the garlic, leeks, and carrot. Season with a couple pinches of salt and cook, stirring occasionally, until tender, 5 to 7 minutes. Stir in 1/4 teaspoon pepper and cook for about 20 seconds, then add the chicken broth and bring to a boil. Add the tortellini and cook for 3 minutes. Reduce the heat to a simmer and add the peas. Continue to simmer until the tortellini are cooked, 3 to 5 minutes.

Season to taste with salt and pepper. Portion the soup into warm bowls, top each with some of the cheese, and serve.

Source: The Way The Cookie Crumbles

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