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Tortellini soup with grilled sourdough bread:
- [ ] 9 ounces cheese tortellini
- [ ] 2(10.75 ounces) tomato soup
- [ ] 2 cups chicken broth
- [ ] 2 cups milk
- [ ] 2 cups heavy cream
- [ ] 1/2 cup sun dried tomatoes
- [ ] 1 leek- washed and minced
- [ ] 1/2 yellow onion diced
- [ ] 2 stalks celery chopped small
- [ ] 2 tablespoons EVOO
- [ ] 1 teaspoon onion powder
- [ ] 1 teaspoon garlic powder
- [ ] 1 teaspoon dried basil
- [ ] 1/2 teaspoon salt
- [ ] 1/2 cup shredded Parmesan cheese
- [ ] Shredded cheese to top soup
- [ ] Pre-sliced Sourdough
- [ ] Butter to grill the bread
Directions
1. Cook tortellini according to package directions. Drain, return to pot. Place a 1/2 tablespoon of EVOO in the pot, so that pasta doesn’t stick together. set aside.
2. Meanwhile, in a large stock pot place the EVOO and sauté the onion, celery and leeks until translucent.
3. Add the tomato soup, chicken broth, milk, cream and seasonings. Heat through, stirring frequently.
4. In a separate pan, put some butter and grill the sourdough, set aside.
5. Add the tortellini to the pot and gently stir.
6. Place soup in a pot and add additional cheese to the top before serving. Serve with warm sourdough bread.
♥️I like to double the recipe.