EASY TOMATO SOUP WITH CHEDDAR CHEESE CROUTONS |
Cuisine: classic nursery food
Author: Mrs Butterfingers
A soup to make in less than 30 minutes.
- 3 tbsp extra virgin olive oil
- 2 large yellow onions finely chopped (use your food processor)
- 3 fat cloves of garlic finely chopped (add to the onions and process together)
- 4 cups chicken stock, preferably homemade
- 1 (28 ounce) can of crushed tomatoes from Italy preferably San Marzano
- 2 large pinches of saffron threads
- Kosher salt freshly ground black pepper
- ½ cup orzo
- ½ or more cups of heavy cream. (you choice to be lavish or not)
- Grilled cheese croutons(recipe follows)
- In a large pot or Dutch oven heat the olive oil over medium heat.
- Add the onions and garlic, sprinkle with a little salt, and cook over mediuml low heat for 10-12 minutes, stirring occasionally until onions become translucent. Do not let them brown.
- Stir in the chicken stock, tomatoes, saffron, l tablespoon salt, and 1 teaspoon freshly ground pepper.
- Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
- While the soup is simmering fill a medium pot with water, add a little salt, and bring to a boil.
- Add the orzo and remove from the heat. Stir and cover.
- Let the orzo sit off the heat for 7 minutes stirring occasionally - remember to recover.
- Drain the orzo and add it to the soup.
- Stir in the cream, return the soup to a simmer, and cook for about 10 minutes more, stirring frequently.
- Serve hot with grilled cheese croutons scattered on top.
- Grilled Cheddar Cheese Croutons
- (1/2 thick) slices country bread - white or brown
- tablespoons unsalted butter melted
- ounces cheddar cheese thinly sliced (or Gruyere)
- Heat frying pan over medium heat.
- Brush the butter over the bread slices being sure to butter the corners
- Turn the slices over and pile the cheese on two of the slices.
- Place the remaining two slices of bread on top of the cheese, buttered sides up.
- Grill the sandwiches for about 5 minutes, until nicely browned.
- Place on a cutting board, ALL TO REST FOR a minute and then cut into cubes.
Recipe by Mrs. Butterfingers at http://mrsbutterfingers.com/?p=2180
3.2.1215