La Storia ~
On a cold winter night, my boys (husband and son),
love to come home to homemade tomato soup and grilled cheese.
(Funny, growing up, we called it ‘toasted cheese.’
But our son’s friends didn’t know what I was talking about, so I acquiesced.)
This simple, but lovely tomato bisque with ‘Beecher’s’ grilled cheese bites,
makes me hero for the night!
Onions, fennel, carrots and coriander make a nice base.
(Yes, my childhood based love affair with fennel continues.)
Peeled whole tomatoes and chicken stock with tomato paste give it a depth of flavor
and nutmeg rue, with half & half makes it ridiculously velvety & rich.
Go ahead, be a hero for the night, in your house.
***
Ingredients:
1 small onion & fennel bulb chopped
1 carrot peeled and chopped
2 teaspoons coriander
32 Ounces good chicken broth
2 tablespoons double concentrated tomato paste
28 Ounces peeled whole tomatoes
3 tablespoons each butter & flour
freshly ground nutmeg
1 pint (total) milk/half & half
salt & pepper
butter & olive oil
Beecher’s Flagship cheese
Herb baguette
***
Instructions:
Saute the onions, fennel & carrots in a little olive oil & butter until soft.
Stir in the coriander and a little salt and pepper.
Mash tomatoes and add to pan, simmer for 5 minutes
Whisk 2 tablespoons tomato paste into broth and add to tomato mixture.
Bring to a boil and simmer for 15 minutes
Meanwhile…
melt the butter in a pan and whisk in the flour for the rue.
Continue whisking until smooth.
Add 4 or 5 grinds of freshly ground nutmeg.
(Adore nutmeg!)
Slowly whisk in 1 pint of milk/half & half combo.
Add to tomato mixture,
Salt & pepper to taste.
Simmer for 20 minutes.
Use a handheld smart stick (love these) to puree.
(Look at the color ~ Gorgeous!)
Fire up your grilled cheese bites on an herb baguette.
Garnish tomato bisque with creme fraiche and chopped fennel fronds.
Dip away!
Perhaps, the best part of this bistro style meal…
the leftovers!
Ciao & enjoy,
Monica