I think soup is often over looked in summer – but certain types are really refreshing and comforting on a warm summer day. I bought some leeks at the farmers market and was searching around for a recipe to use them in and this recipe seemed perfect. I would eat this soup over and over again – it was that good. Perfect for an easy weeknight meal too – and even better for lunch the next day! Enjoy!
- 2 medium leeks
- 1 Tbsp. unsalted butter
- 3 cloves garlic, minced
- 2 medium carrots, peeled and finely diced
- kosher salt
- freshly ground black pepper
- 5 cups low-sodium canned chicken or vegetable broth
- 9 ounces cheese tortellini
- 1 cup frozen peas
- 1/4 cup grated parmesan cheese
1. Trim the roots and dark green leaves from the leeks. Slice the white and light green part in half lengthwise and then slice the halves thinly crosswise. Soak in a bowl of cold water, rinse well and drain.
2. Melt the butter in a 4-quart saucepan over medium heat.
3. Add the garlic, leeks, and carrot. Season with a couple pinches of salt and cook, stirring occasionally, until tender, 5 to 7 minutes.
4. Stir in about 1/4 teaspoon pepper and cook for about 20 seconds, then add the chicken broth and bring to a boil.
5. Add the tortellini and cook for 3 minutes. Reduce the heat to a simmer and add the peas. Continue to simmer until the tortellini are cooked, 3 to 5 minutes.
6. Season to taste with salt and pepper. Portion the soup into bowls, top each with some of the cheese, and serve.
Source: slightly adapted from The Way the Cookie Crumbles