Hello, welcome to my kitchen. I am Elisabeth, food editor at girlfriend. I love delicious food and I like to try out new recipes. Recently I recently invite you to visit myself in my kitchen-or to take a look at my foodie inspiration folder with me (yes, there is really)-and share my recipe of the week with you. Be it a quick everyday dish after work, a delicious cake for the weekend, an innovative creation or a brand new food trend that I have just discovered.
Recipe of the week: creamy tortellini vegetable soup
It often has the reputation of being boring - mostly undeserved, but I also understand it a bit. Sometimes the textures, the bite, the pep are missing. But not with this soup that I met on Instagram. She is creamy, but not too creamy, it is full of vegetables without being mushy and instead of normal support noodles you can over hereTortellinilook forward to every spoon. Soup suddenly sounds much better!
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That isActually made very easy: prepare and fry vegetables, deglaze for a twist with wine and let it simmer with broth. Refine with pasta and cream and serve with parmesan and fresh herbs. Simple, quick and oneWelcome alternativeTo the classic soups - which are boring in the long run. I absolutely have to try that!
The recipe for everyone who otherwise find soup boring: creamy tortellini vegetable soup
Ingredients for 4 portions:
- 2 large carrots
- 1-2 parsnips
- 2 rods celery
- 1 yellow onion
- 3 cloves of garlic
- 2 tablespoons of olive oil
- 1 the butter
- Salt, pepper
- 3 tablespoons of tomato paste
- 100 ml white wine
- 1 l vegetable broth
- 1 Lorbeerblatt
- 300 g of fresh tortellini
- 150 ml Sahne
- To serve: parmesan and fresh thyme or basil
Preparation:
- Peel the carrots and parsnips and cut them into slices. Wash the celery, cut end and cut them into slices. Peel and finely dice the onion and garlic.
- Heat olive oil and butter in a large saucepan over medium heat until the butter has melted. Add carrots, parsnips, celery and onion. Season with salt and pepper and roast for about 5 minutes until everyone is slightly browned. Then add the garlic and fry for another minute.
- Add tomato paste and mix well with the vegetables. Deglaze with the white wine and stir until the wine is evaporated. Then add the broth.
- Bring to a boil, add the bay leaf and simmer the soup for about 15-20 minutes with partially closed lids until the vegetables are tender.
- Add and cook tortellini until they are (usually about 2-3 minutes). Take the pot off the stove, add the cream and stir well. Season again with salt and pepper.
- Fill the soup in bowls and garnish with grated parmesan, black pepper as well as fresh, chopped basil or thyme.
