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Tomato Soup with Baby Grilled Cheese Sandwiches (Emeril Lagasse) Recipe

Tomato Soup with Baby Grilled Cheese Sandwiches (Emeril Lagasse) Recipe

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Tomato Soup with Baby Grilled Cheese Sandwiches (Emeril Lagasse)

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Ingredients:

Serving

2 tbsp unsalted butter
3 oz prosciutto finely chopped
3/4 cup chopped yellow onions
1/2 cup chopped celery
1/2 cup chopped carrots
3/4 tsp minced garlic
1 bay leaf
1/2 cup tomato paste
2 tbsp all-purpose flour
2 cups chopped, peeled, seeded tomatoes
3 cups chicken stock
1/3 cup heavy cream
salt and freshly ground pepper
2 tbsp sugar
2 tbsp apple cider vinegar
baby grilled cheese sandwiches, recipe follows, accompaniment
chopped chives and parsley, for garnish
4 to 5 whole tortillas, fried and chopped, for garnish

Directions:

In a large saucepan, melt the butter over medium-high heat. Add the prosciutto, onions, celery, carrots, garlic, and bay leaf and cook, stirring, until the onions are soft and fragrant, about 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Stir in the flour, and cook, stirring, for 1 minute. Add the tomatoes and stir well. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 20 minutes. Add the cream and cook for 3 minutes.
Remove from the heat and discard the bay leaf.
If you like a smooth soup you may use a hand-held immersion blender, or in batches in a food processor, puree the soup. Season, to taste, with salt and pepper.
In a small saucepan, caramelize the sugar over low heat. Add the vinegar and stir to dissolve the sugar. Add to the soup a teaspoon at a time to balance the acidity.
To serve, ladle the soup into bowls and arrange the sliced sandwiches around the sides. Garnish with the herbs and chopped tortillas and serve.
Baby Grilled Cheese Sandwiches:
3 tablespoons cream cheese, at room temperature
3 tablespoons mascarpone cheese
1 teaspoon minced chives
Pinch salt
4 tablespoons unsalted butter
8 thin slices brioche, or homemade style bread, crusts removed
In a small bowl, blend together the cream cheese, mascarpone, chives, and salt. Spread the mixture on 4 slices of the bread and top with the remaining bread. Spread 1 1/2 teaspoons of the butter on each side of each sandwich.
Heat a griddle or large skillet over medium-high heat. Add 2 sandwiches and cook until golden brown, 1 1/2 to 2 minutes per side. Remove and repeat with the remaining sandwiches. Cut each sandwich into 2 triangles. Serve immediately.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 8 minutes

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	348 Kcal (1457 kJ)
Calories from fat	139.29 Kcal
		% Daily Value*
Total Fat	15.48g	24%
Cholesterol	49.11mg	16%
Sodium	892.94mg	37%
Potassium	1008.88mg	21%
Total Carbs	38.58g	13%
Sugars	15.45g	62%
Dietary Fiber	4.85g	19%
Protein	16.15g	32%
Vitamin C	21.7mg	36%
Vitamin A	0.2mg	8%
Iron	1.3mg	7%
Calcium	71.4mg	7%

Amount Per 100 g
Calories	81.71 Kcal (342 kJ)
Calories from fat	32.7 Kcal
		% Daily Value*
Total Fat	3.63g	24%
Cholesterol	11.53mg	16%
Sodium	209.65mg	37%
Potassium	236.87mg	21%
Total Carbs	9.06g	13%
Sugars	3.63g	62%
Dietary Fiber	1.14g	19%
Protein	3.79g	32%
Vitamin C	5.1mg	36%
Vitamin A	0.1mg	8%
Iron	0.3mg	7%
Calcium	16.8mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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