Wednesday, March 20, 2013

Spring Soup: Tortellini w/ Leeks & GOOD stock

Spring is here, but it's in disguise. I know it's out there somewhere, but I can't feel it yet. Too cold here. Miserable March.

I decided to do a spring cleaning anyway, and use up my stock that has been in the freezer for 8 months (you can keep stock frozen for up to a year).

This one said "Rich Chicken Stock w/ Fennel & Dill" on the lid.
I think it was from the Tagine I made that was so good.

Making homemade stock is so simple.
If you roast a chicken, don't throw out the bones and carcass, instead boil it along with an onion, carrots and a bouquet garni for a few hours, and you will have yourself a nice light broth for soups.

Boil a whole chicken in a big pot of water, along with the same onion, carrots and bouquet, and you have a real chicken soup! It's that easy, and once you do it, you won't bother with canned or box stock anymore.

In this case, there was a ton of delicious sauce left from the tagine, so instead of tossing it, I saved it for later.

Look at that gorgeous layer of fat on top! (which I skimmed off before using in my soup, of course).

Here, the spring leeks, along with spring peas and this delicious bonus stock made one of the best soups I have ever made. Probably won't happen twice, but we can try!

I did not add any salt to this soup, since the stock had been seasoned when I made the original tagine.

Tortellini Soup w/ Leeks & GOOD Chicken Stock:

2.5 cups of homemade chicken stock
2.5 cups of water
2 large leeks, cleaned and sliced (white parts only)
1 onion, cut into chunks
1 large clove garlic, chopped
3 large carrots, peeled and sliced
olive oil
3/4 cup dried tortellini
3/4 frozen or fresh peas

In a large heavy pot, heat olive oil and saute the carrots, leeks, onion and garlic for about 5 minutes, until soft.

Add the chicken stock and water and bring to a boil.

Add in the dried tortellini and frozen peas and simmer for 15-20 minutes (until the tortellini is cooked). If you are using fresh tortellini, then throw in the pasta during the last 5 minutes of cooking.

Ladle into bowls and enjoy!

Happy 1st day of spring. :)


SarahB said...

GOOD chicken stock makes all the difference! I'm sure the fennel/dill was amazing!

Anonymous said...

Crack that layer of fat! I love it!

Claudia said...

Spring? I hear there's a bounty on the Groundhog's head. But I'm doing the same thing - spring cleaning the fridge. And I love how you turned a 'dreaming of spring" idea from summer into something delicious.

Bites from life with the barking lot said...

My kind of soup. Rustic with lots of nice flavors.

Anonymous said...

I too make my stock - yours looks delicious! Can't wait to try this soup: yum!

Tina said...

Das sieht ja schon sehr lecker aus. Ich glaube das werde ich in den nächsten Tagen einmal ausprobieren. Bin gespannt, wie das schmecken wird.