Published : Friday, 07 Jan 2011, 3:50 PM EST
Debra Queen is in the Conneciticut Style kitchen making a modern version of grilled cheese and tomato soup.
Very Comfortable Grilled Cheese
2 Slices of Sourdough Bread or Rye
1 Tbls. Organic Clarified Butter or Ghee (melted)
1 Tbls. Grated (not shredded) Parmesano Reggiano Cheese
1 Slice of Cooper Sharp American Cheese
1 Slice of Cabot Sharp Cheddar Cheese
Heat Cast Iron over med hi heat. Butter one side of bread & Sprinkle lightly with half the parmesan.
Place buttered side down in hot skillet, quickly lay the sharp american & cheddar cheeses on the bread &
cover with the other slice...brush on butter and sprinkly with remainder of parmesan. Move around a little in the pan
to assure even browning. May adjust heat down to medium at this point. Cast Iron get hot and maintains the heat well.
Set aside after becoming golden brown on both sides. Let set a minute or two to relax the cheeses. Slice into quarters & eat!
Serve with " Sadie's Favorite", Homemade Organic Cream of Tomato Soup
Use All Organic Ingredients when ever possible:
3 Cups Fresh or Packaged Vegetable or Chicken Stock
1 stalk of celery (fine diced)
2 Red Onions
3 Cloves of Garlic (minced)
5 Large Fresh Tomatoes, (chopped) or Canned San Marzano Plum Tomatoes
1 1/2 tsp. Sugar in the Raw or Agave Nectar
1 1/2 Tbls. Dbl. Conc. Tomato Paste
1 Bundle fresh Basil Leaves
1 dash of ground cloves or 3 whole cloves (removed before blending)
1/2 Cup of half & half, light or heavy cream or Soy Milk (Optional)
1 Bay Leaf (scored)
Kosher Salt & Fresh Cracked Black Pepper (to taste)
Sadie's favorite, "Homemade Organic Tomato Soup"
Heat EVOO in heavy medium cast iron enamel lined pot or stainless steel...not aluminum or raw cast iron.
Add onions & carrots, Celery to hot oil.
Saute till tender then add garlic and saute' for 1 minute.
Add tomatoes, agave or sugar in the raw, tomato paste, basil and stock and stir well.
Bring soup to a boil, lower heat and simmer for 30-40 minutes. Remove Bay Leaf
Season with Salt & Fresh Cracked Pepper
Puree' with hand blender or place into blender in small batches to make creamy.
*Can use food mill to remove all the stuff leftover from the pot.
Return to pot, whisk in light cream or half & half or heavy cream or dairy free soy milk.
Reheat soup until just hot...serve with "Very Comfortable Grilled Cheese"
Ganish with Basil Leaf or some crumbled Tortilla Threads and Jalopenos.
Adjust seasoning: Add more sweet, salty or peppery and Voila! Serve Hot
Notes & Tips:
Can use any kind of bread or cheese including vegan cheese when making the grilled cheeses.
Can use canned or fresh tomatoes when making the soup.
Recommend using the double concentrated tomato paste in the squeeze tube for best results.
May add pesto at the end for an Italian Style Version of the soup.
This soup is very versatile and you can be very creative by adding vegetables for a hearty tomato veg soup.
You can add a drained can of cannelini beans and some left over pasta for a quick version of minestrone.
You can add cheese to the soup to make a tomato gratin, skip the grilled cheese sandwich and top with Oysterettes.
Add Broth of your choice to make it your own: beef broth, chicken or vegetable broth.
There are many other ways to dress up this soup