Potato Tortellini Soup
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By Matt Margeson in Recipes Published: Tuesday, 15 January 08 - 01:31 PM (GMT -07:00) Last Updated: Tuesday, 15 January 08 - 01:47 PM (GMT -07:00) |
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It’s winter time and I was in the mood for some good old fashioned comfort food. It’s rough dealing with some folks in the winter. The cold and general lack of sunlight (it gets dark here by 5) can really get to folks, as this judge would apparently be able to tell you http://www.denverpost.com/watercooler/ci_7572391. Now, I tell all my clients to turn off their cell phones before we enter the courtroom, and whenever possible I just leave mine the car. The one close call I had was in court with my business partner Jeremy. We had sat down to observe an attempted murder trial and the judge had already cleared the court to yell at the defendant for basically being an ass. The jury had filed back in and court was almost under way when “The Final Countdown” by Europe started playing in the middle of court. Immediately I looked over to see an ashen faced Jeremy attempting to shut off his cell phone. I thought the judge was going to kill us, but instead took the opportunity to remind everyone in the courtroom to shut their phones off. This, I thought, was a much better response than sending the entire courtroom to jail for not giving up the offending cell phone.
Winter does crazy things to people, but have a bowl of this comforting, creamy, delicious soup and for that brief little bit you too can just relax. Just don’t forget to turn off your cell phone first. You definitely don’t want to be interrupted.
You can generally find bags of small assorted variety potatoes in the supermarket now. They add great visual interest and flavor to the dish, but if you can't find them regular baking potatoes will work just fine. We used cheese tortellini in this recipe, but you can use whatever kind you like best.
Ingredients:
½ pound of assorted potatoes chopped
1 package of tortellini
1 large onion chopped
¼ cup of flour
½ stick of butter
3 cups of milk (2% will do fine)
1 cup chicken broth
½ cup of shredded asiago cheese
¼ cup of grated parmesean
¼ cup of shredded sharp provolone
Salt and pepper
Melt the butter into a large pot over medium heat and throw in the chopped up potatoes and onion with a bit of salt. Once the onions start to turn translucent slowly add the flour while stirring continuously. Once everything is coated with the flour, cook for a minute or two more until the flour butter mix on the pan is golden color. At this point stir in the milk and raise the heat to medium high until you start getting some bubbling. Immediately turn down the heat and let the mixture simmer slowly while you add all your cheese products about a ¼ of a cup at a time so that it melts evenly. If the mixture seems too thick for you add some of the chicken broth until you get the consistency you like. Add salt and pepper to taste.
Yes this does smell as good as it looks
While all of this is going on go ahead and cook the tortellini per the package instructions and put the cooked tortellini into a bowl. Mix with a little bit of olive oil and set a towel over the bowl to keep the tortellini warm. Once the soup is at a good consistency toss in the tortellini and enjoy.
The finished product is full of creamy goodness
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