Tortellini In Broth
This hearty and flavorful soup is a true comfort food delight. Rich beef and veal bones are roasted to perfection before simmering with a medley of aromatic vegetables, yielding a savory and robust broth. Delicate cheese-filled tortellini float in this golden elixir, creating a comforting and satisfying dish that is perfect for chilly evenings. This recipe is a delightful way to warm up your soul with every spoonful.
— Constant Cookbook
Ingredients
- 6 lb. beef and veal soup bones
- 3 carrots, cut into 1/2-inch-thick slices
- 3 yellow onions, cut into 1/2-inch-thick slices
- 8 quarts water
- 1 Tbs. salt
- 2 tsp. freshly ground pepper
- 3 celery stalks, coarsely chopped
- 2 leeks, white and light green parts, halved, rinsed and coarsely chopped
- 1 garlic clove
- 12 oz. cheese tortellini
- Salt and freshly ground pepper, to taste
- 1/3 cup grated Parmigiano-Reggiano cheese
- 1/4 cup slivered fresh basil
Instructions
- <b>Roast the bones</b>
- Preheat an oven to 400&#176;F.
- Arrange the bones in a single layer in a roasting pan. Add the carrot and onion slices. Roast until the bones are browned, 45 to 60 minutes. Transfer the bones and vegetables to a stockpot or Dutch oven.
- <b>Simmer the stock</b>
- Add the water, salt and pepper to the stockpot. Bring to a boil over medium heat. Using a slotted spoon, skim off any foam from the surface and then add the celery, leeks and garlic. Reduce the heat to low, cover partially and simmer for 4 to 5 hours, skimming any foam from the surface. Remove the bones from the pot and discard. Pour the contents of the pot through a fine-mesh sieve into a large bowl and discard the solids.
- <b>Cook the tortellini</b>
- In a saucepan over medium-high heat, bring 6 cups of the stock to a boil. Add the tortellini and cook for about 5 minutes, or according to the package instructions. Season with salt and pepper.
- Ladle the tortellini and stock into warmed bowls, garnish with the cheese and basil and serve immediately. Serves 4; makes about 5 quarts stock total.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Soup</i>, by Georgeanne Brennan (Oxmoor House, 2006).
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