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Tomato Garlic
Soup with Tortellini
From: HP Authorized
Customer
This is the best tomato soup recipe I have ever tried:
- 6 cups simple garlic broth
- (8 cups vegetable stock, or 8 cups of water and 2 cubes vegetable
boulillon
- 3 T minced garlic - 1 large head
- 2 T olive oil
- 1/2 t paprika
- 1 sprig fresh sage
- 1 sprig fresh thyme
- several sprigs fresh parsley
- salt and pepper to taste
Saute garlic in olive oil and add boiling stock.
Stir in the paprika.
Tie the sprigs together to form a bouquet.
Simmer for up to 30 minutes for the most intense flavor.
Remove the bouquet and add salt and pepper to taste.)
2 cups undrained canned tomatoes or 4 medium fresh tomatoes 9
ounces fresh or frozen tortellini (filled with chopped greens such
as endive, chard, escarole, spinich, kale or watercress - simmer
2 to 3 minutes until wilted)
In a saucepan bring the garlic broth to a simmer.
While the broth heats, chop the tomatoes.
Add the tomatoes to the broth, return it to a boil and simmer for
10 to 15 minutes.
** I always add more tomatoes (I've used 10 or more before) and
I cook it all day.
The receipe says to cook the tortilini seperately, but I find that
it cooks just fine in the soup and they get the flavor of the tomatoes
all the way through.
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