Wednesday, February 13, 2008

Cream of Tomato-Artichoke Soup with Grilled Cheese Sandwitches - Adapted from Gormet

This is a bit of a work in progress but close enough for inclusion here. The soup added artichokes to the cream of tomato soup a few posts back. We think it would have been better if the artichokes would have been roughly chopped and added at the end, just before serving. We'll try that next time.
The sandwitches however, were wonderful. You will need an onion relish so either buy a prepared brand or try this. Dice an onion and gently caramelize it with 2T butter. When the onions are golden, add 2 cloves minced garlic and continue cooking being careful not to burn the garlic. Stir in 1t brown sugar. Add 4T balsamic vinegar and reduce the liquid until the onion mixture has a pastey texture.
For the sandwitches: slice some sourdough bread and spread one side with butter. On the inside, place some sliced Fontina cheese, some roughly chopped escarole lettuce or endive, and the onion relish. Add some more cheese, top with the other slice of buttered bread and brown.

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