We had a few chilly weeks here and I needed something to warm myself up with. So I ended up deciding to make this delicious soup. It was rich and creamy. The tortellini added a great depth of flavor. It was so filling. Next time I make this I will take the pasta and cook it separately because the left overs were more like a sauce and not a soup. I would make this again!!!
1 medium onion diced or 1 cup
3 garlic cloves, minced
1 teaspoon olive oil
1 spring of fresh rosemary chopped or ½ teaspoon dried
24 ounce can diced tomatoes
15 ounce can tomato sauce
½ teaspoon dried oregano
4 large fresh basil leaves or ½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon pepper
4 cups chicken stock
½ cup heavy cream
20 ounces three-cheese tortellini
½ cup shredded parmesan cheese + extra for garnish
salt and pepper, to taste (optional)
fresh basil, to garnish
shredded parmesan cheese, to garnish
1.Place the onion, garlic, and olive oil, and fresh rosemary in a 6-quart soup pot or dutch oven. Sautee over medium heat for 5 minutes or until the onions are translucent.
2.Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, and heavy cream and stir to combine. Simmer for 20 minutes.
3.Place the three-cheese tortellini into the soup and cook for 12-15 minutes or until the tortellini are tender and cooked through.
4.Serve and garnish with fresh basil and shredded parmesan cheese.
Sunday, August 7, 2016
One of my favorite parts of summer is it being cherry season. I was looking for a way to have my cake and eat it too. What better than to make a pie that has a custard pudding filling and put my favorite fruit in it.
This was refreshing and light to eat. I wouldn't change a thing about this recipe. I would make this again! I am so excited to have had this recipe.
Makes about 6-8 servings
20 oz fresh sweet cherries, stemmed and pitted
2 tbsp butter, melted
1 cup milk
3/4 cup flour
1/4 tsp salt
1/2 cup sugar
1/2 tsp almond extract (or 3 drops of almond essence)
1/2 tsp vanilla extract
1. Preheat the oven to 350F. Grease a round 10 inch (26cm) baking dish with butter. Dust with about 2 tbsp of sugar.
2. Arrange the cherries in a single layer; set aside until you prepare the batter.
3. Mix eggs with remaining sugar and salt. Stir in flour. Add milk, vanilla extract, almond extract and mix well until well blended. Add melted butter and stir to combine. The result is similar to crepes mixture.
4. Pour the mixture over the cherries.
5. Bake for about 40-45 minutes until puffed and golden brown. Cool on a rack for few minutes while it deflates. Sprinkle with powdered sugar before serving. Serve warm or chilled.