In a medium stock pot:
Chop Onion and cook in butter (one large sweet onion or 2 small)
2 cans petit diced tomatoes
1 small can tomato paste
- Stew the tomatoes a little bit, they don’t have to for long time.
1 cup chicken stock (maybe a little more if needed)
1 cup heavy cream
- Stir and bring to a boil
Some Fresh Basile
Salt and pepper to taste
- Get out your stick blinder and blind it smooth.
- Take and add anything you need, more salt, pepper, basil.
It’s very rich and a little goes a long way, especially with a grilled cheese. For the grilled cheese i always do an artisan sour dough. Two strips of thick cut bacon and brie and blue cheese. Buy wedges of blue cheese, use less blue cheese than brie. For the brie, I scrap a lot of the white outer covering off, you can’t get all of it but it is edible anyway. The brie is harder to cut but its ok, just glob bits together until you cover the bread. Cut thin slices of your wedge of blue and add it to the brie. The blue is VERY strong so if you do half and half it will be too much blue. Add your bacon, throw your sandwiches in the cast iron you cooked your bacon in. You’ll probably need to add some butter too because the bread will soak up the grease. I like to set it in the skillet and then flip so both sides get some grease on both sides.
- Brown both sides, flipping regularly to heat the cheeses evenly, the brie will run if you get it too hot on that side. Ready when golden brown. Dip and delight with your soup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (931g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 454 (66%)|
|Amt Per Serving||% DV|
|Total Fat 50.4g||67 %|
|Saturated Fat 29.2g||146 %|
|Monounsaturated Fat 15.6g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 178.8mg||55 %|
|Sodium 758.5mg||26 %|
|Potassium 987.9mg||26 %|
|Total Carbohydrate 45.3g||13 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 42.3g|
|Protein 17.2g||25 %|
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Calories per serving: 693
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