Tomato Soup and Taleggio Grilled Cheese

There are many stories as to where tomato soup originated, but if I closed my eyes, I see myself sitting on a porch somewhere in South Carolina on a chilly winter day, enjoying a nice bowl of tomato soup and a warm grilled cheese sandwich prepared by a Grandmother who’s been making it forever.

And that’s what I am sticking with.

You will need:

• 1-28 can of whole Italian plum tomatoes
• 4-tbs of un salted butter
• 4- cups of chicken stock
• 1-tsp salt
• 1-tsp fresh black pepper
• 1/4 cup heavy cream
• 1/4 cup minced onion
• 1/4 tsp dry oregano
• 1/4 tsp dry thyme
• 1 bay leaf

Directions:

1. In a saucepan on a medium heat add the butter, onion, salt and pepper and sauté on low heat for 10 minutes. Do not allow the onion to brown, just become translucent.
2. Put the chicken stock, tomatoes and all the juice, oregano, bay leaf and thyme in the sauté pan and put on a medium heat. Bring this to a boil, cover and lower the heat to a simmer and simmer for 30 minutes.
3. After 30 minutes remove the skillet from the heat and allow this to come to room temperature.
4. Once it is completely at room temperature remove the bay leaf and add the soup to the blender and purée it.
5. Put the soup back into the skillet and bring to a boil, turn off the heat and stir in the heavy cream, and serve.

Grilled Taleggio Sandwich

1. Remove the rind from the cheese and allow the cheese to come to room temperature, (for extra flavor leave the rind) you can put this on your counter a couple hours before you are making the sandwich.
2. Put a few pieces of cheese between your bread.
3. Spread a good amount of un salted room temperature butter on the bread and place the sandwiches in a pre heated skillet.
4. After a couple minutes, flip.
   Serve right away.

– Daniel Mancini 

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