Spring paid us an early visit this week. The snow mounds have been replaced with snow drop flowers:
And while the calendar still says "winter," it won't be but a week before spring is officially here. I love the juxtaposition of this time of year summed up in this picture of R riding his bike last Tuesday, the day our weather went from cold to 65 degrees in the blink of an eye:
Alas, today is gray and rainy, but exciting nonetheless, because all of the warm rain from yesterday and today has fully melted the snow. I cannot spot a flake.
As spring and its welcome friend summer, approach, my soup days begin to wane. Sure, soup is good any ole' time, but do you really crave a soup or stew in the dog days of summer?
But as I look out my back kitchen window to the rain steadily falling, this would be a perfect day for this Tortellini Soup. Simple and classic, I have yet to find the person who doesn't find comfort in a bowl of this soup.
1 tablespoon olive oil
1 large carrot, peeled and diced
2 celery stalks, diced
1 medium onion, diced
10 cups water
1 - 1 1/2 teaspoons salt
1/4 teaspoon ground pepper
Optional: 1 cup thinly sliced hearty greens (ie, spinach, bok choy, kale, argula)
Optional: 2 egg whites, beaten
1/2 pound fresh or dried tortellini
In a large stock pot, heat the olive oil to medium high. Add the carrot, celery, and onion. Cook for 6-8 minutes, or until the bottom of the pan begins to brown.
Add the water, salt to taste and pepper. Bring to a boil. Reduce to a simmer and let simmer for 10 minutes.
While the broth simmers, add the greens, if desired. Stir and allow to wilt. For a thicker broth, slowly pour the egg whites into the broth as it simmers. Stir well, and allow the egg whites to fully incorporate. Alternatively, you may omit this step.
After the broth has simmered, increase the heat to high and return to a slow boil. Add the tortellini and cook according to the package directions. Cover the pot while cooking the tortellini.
Once the tortellini is finished cooking, remove from heat and serve.