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🍰 Clear Tomato Soup with Homemade Asparagus Tortellini

372 kcal · 30 min · 4 servings

Clear Tomato Soup with Homemade Asparagus Tortellini Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the tomatoes thoroughly and cut them into small cubes.
  2. 2. Peel the onion and clean the celery stalks.
  3. 3. Dice the onion and the celery into small cubes.
  4. 4. Heat some oil in a large pot.
  5. 5. Sauté the onions and celery in the hot oil.
  6. 6. Add the tomato cubes to the vegetables.
  7. 7. Deglaze the mixture with vegetable stock.
  8. 8. Season the soup with salt, pepper, thyme, rosemary, and a pinch of sugar.
  9. 9. Bring the soup to a boil.
  10. 10. Let the soup simmer gently over medium heat for 30 minutes.
  11. 11. Pour the soup through a fine mesh sieve into a clean pot.
  12. 12. Discard the remaining tomato pulp in the sieve, as you no longer need it.
  13. 13. Bring the clear tomato soup back to a boil.
  14. 14. Let the soup reduce for 10 minutes until it thickens slightly.
  15. 15. Taste the soup and adjust the seasoning to your liking.
  16. 16. Peel the asparagus and remove the woody ends.
  17. 17. Cook the asparagus in salted water for 10 minutes until tender.
  18. 18. Drain the asparagus and reserve some of the cooking water.
  19. 19. Mix the wheat flour with two tablespoons of asparagus water, two egg yolks, oil, and a pinch of salt.
  20. 20. Knead the ingredients into a smooth dough.
  21. 21. Wrap the dough in plastic wrap.
  22. 22. Let the dough rest for at least one hour.
  23. 23. Cut the cooked asparagus into small pieces.
  24. 24. Puree the asparagus together with the pine nuts into a fine paste.
  25. 25. Stir one egg yolk into the asparagus mixture.
  26. 26. Season the filling with salt and pepper.
  27. 27. Dust the work surface with flour.
  28. 28. Roll out the dough thinly.
  29. 29. Cut out about 24 circles from the dough using a round cutter.
  30. 30. Ensure the circles have a diameter of 6 to 8 centimeters.
  31. 31. Place one teaspoon of asparagus filling in the center of each circle.
  32. 32. Brush the edges of the dough circles with a little water.
  33. 33. Fold the dough over the filling to create half-moon shapes.
  34. 34. Press the ends of the half-moons together firmly to seal them.
  35. 35. Place the finished tortellini on the floured surface.
  36. 36. Let the tortellini dry for at least 30 minutes.
  37. 37. Cook the tortellini in plenty of salted water for about 8 minutes until al dente.
  38. 38. Serve the tortellini in the warm clear tomato soup.
  39. 39. Garnish the bowls with fresh basil and freshly ground pepper to taste.

Nutrition per serving