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:
- 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.
- 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.
- After 30 minutes remove the skillet from the heat and allow this to come to room temperature.
- Once it is completely at room temperature remove the bay leaf and add the soup to the blender and purée it.
- 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
- 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.
- Put a few pieces of cheese between your bread.
- Spread a good amount of un salted room temperature butter on the bread and place the sandwiches in a pre heated skillet.
- After a couple minutes, flip.
Serve right away.
– Daniel Mancini
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