Tuesday, October 19, 2010

Tortellini Soup with Cheese Crisp and Greens

When something is good, there no need to fuss around with it too much. Tortellini soup is an excellent example. The cheese crisp was invented on accident when we noticed that shredded cheese melted in the microwave tends to dry out and form a thin crispy cracker that sticks to the side of the bowl. The key is to use a very tiny amount of cheese and melt it in a clean bowl, and monitor it in the microwave so it doesn't burn. You want it just golden around the edges and still creamy white in the center! Cheese crisps make great garnishes for soups and salads.

Tortellini Soup with Cheese Crisp and Greens
1 bowl of Ratty tortellini soup
7 shreds of shredded cheese
mixed greens

1. Sprinkle the cheese in a soup bowl. Microwave until the cheese is browned on the edges.
2. Remove from the microwave, wait 1 minute, and peel off the cheese crisp.
3. Garnish the bowl of soup with greens and cheese crisp.