4th-on-the-5th Soup
From bondc 16 years ago
- 30 minutes to make
- Serves 4
Our July 4 company was delayed and came on the 5th, and I threw this together.
Ingredients
- 1 qt. rich chicken stock (preferably homemade) shopping list
- 1/2 lb. fresh mushrooms (I used fresh porcinis, bookshelf, hen-in-the-woods, and criminis) shopping list
- 1/2 c. french-cut green beans shopping list
- 6 tomatoes shopping list
- 1 head garlic shopping list
- 1 large bunch fresh basil shopping list
- extra-virgin olive oil shopping list
- 1/4 c. country ham or prosciutto, cut into matchsticks shopping list
- 12 oz. spinach-cheese tortellini shopping list
- salt and pepper shopping list
How to make it
- Preheat the oven to 500.
- Quarter the tomatoes, cut off the top of the head of garlic (don't peel), and toss into a baking pan with the basil. Sprinkle with salt and drizzle generously with olive oil. Roast, uncovered, for about 30 minutes, until garlic skins and tomato peels begin to char. Remove from oven.
- Put the stock in a pot. Run the contents of the baking pan through a food mill into the stock. Bring to a boil, then lower heat to a simmer. Add the rest of the ingredients, except for the tortellini, and let simmer for 20 minutes. Add salt and pepper to taste, add the pasta, and simmer for an additional seven minutes or so, until the tortellini are floating.
The Rating
Reviewed by 2 people-
I love the title but am even more impressed and really enjoy (which I see you and your guests did too) your ingenuity in making up this soup as you went along...fantastic and Bravo!
divaliscious
in Dutchess County loved it
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Your Comments
" It was excellent "