Pumpkin Soup

Pumpkin soup is back in season at Sonia's, Los Angeles, restaurant, Girasole.

Call for reservations on Friday and Saturday nights.

Look for the recipe in our up coming cookbook.

www.girasolecucina.com

TORTELLINI SOUP

Tortellini Soup, made with homemade broth, is so Italian and probably the number one reason Sonia and I started sharing recipes. When I would make this soup for my friends I was constantly asked what box of broth I was using? When I explained that it was a homemade broth, was super easy to make, much less in expensive and had way less salt than a box, everyone wanted this recipe. In our house we make a broth, either chicken or vegetable, every Sunday to use for soups and various other dishes throughout the week. Once you get in the habit of making your own broth, you won't go back. Don't get me wrong, having a box of broth is always a good pantry staple, but it will not be your primary source of broth, but a great back-up item in your kitchen arsenal.

INGREDIENTS
Chicken Broth: 1 whole organic chicken, 1-2 large onions, 5 shallots, 3-4 leeks, 4 carrots, 4-5 celery stalks, 2 potatoes, 3-4 cloves of garlic, 2 chicken (or vegetable) bouillon cubes, filtered water, 8 ounces of cheese tortellini per person.

DIRECTIONS
Chicken Broth - Rinse chicken and place in a large stock pot. Peel onions, cut in half and add to pot. Peel shallots and garlic, place whole in pot. Wash leeks, carrots and celery, cut in half or thirds and place in the pot. Wash and cut potatoes in half, add to pot. Add chicken bouillon. Fill pot to top with water and place on stove on medium heat. Broth should cook with lid on low boil for 1 hour. Leave covered on stove top until pot is cool to touch. Then strain out the broth and store in container in refrigerator. You can also make ice cubes with broth and store them in a large freezer bag for use in the future.

Vegetable Broth - Same recipe without the chicken. Substitute vegetable bouillon for chicken bouillon.

Tortellini Soup - In a smaller pot, add 2-3 ladles of broth with 8 ounces (1 cup) of tortellini per person. Boil until pasta is cooked, about 10 minutes. Serve with grated parmesan cheese to taste.

SERVING SIZE
The broth recipe makes 1 gallon of stock or more. The tortellini soup recipe is for 1 serving.

NOTES
Cooked chicken can be de-boned and made into a delicious chicken salad. Shred the chicken and with a fork, mix in mayonnaise, salt, pepper, and canned Italian vegetables to taste. Great for sandwiches or to serve as a salad on a bed of arugula and shaved parmesan cheese.

COLD TOMATO SOUP with fresh basil & cucumbers

Not just a summertime meal, but really an all year winner for a light lunch or starter for dinner. Play around with it, add different chopped veggies as a garnish. Make it your own!

INGREDIENTS

2 pounds diced crushed tomatoes (peeled, seedless), 1 small onion, 4 cucumbers, juice from 1 lemon, 4 tablespoons extra virgin olive oil, 4 1/2 cups vegetable broth, 10 large basil leaves, 3 cloves of garlic, croutons, salt & pepper to taste.

DIRECTIONS
De-seed and chop 3 cucumbers into small squares and leave in a bowl on the side. Finely chop onions & garlic. Warm your saucepan, then add olive oil. Sweat onions until they become glassy. Add garlic, tomatoes, salt & pepper, lemon juice, basil & vegetable broth (see broth recipe in the archives under "tortellini soup"). Stir and simmer for another 10 minutes. Add more broth if soup is too thick. Let the soup cool and then line the bottom of a casserole dish with croutons and pour the soup over the croutons into the casserole dish once cooled. For decoration and flavor, add chopped basil leaves, sliced or diced cucumbers (use 4th cucumber), and a drizzle of olive oil over top of soup.

SERVING SIZE
6 servings

NOTES
This is a great soup for a light meal if you are watching your weight. You can prepare it and keep it in the refrigerator to have for lunch all week.