Tuesday, October 27, 2015

Cream of Tomato Soup and Grilled Cheese

I'm not sure any longer how we decided to have grilled cheese sandwiches and tomato soup, that quintessentially American comfort food combination. But that's what we had for Sunday night dinner. I do remember telling Ann that the soup needed to have cream and I do remember her telling me that I am lactose-intolerant and that it wouldn't be good for me and I do remember her telling her I would suffer through it and I most certainly do remember suffering, almost immediately. It might have been worth it but it will be a long time henceforth before I touch any cream again.

Cream of Tomato Soup and Grilled Cheese
At the farmers market, I picked up several pounds of less than stellarly ripe tomatoes figuring that I wanted more acidity rather than less in the soup. Whew! The acid was huge and I actually ended up adding some sugar to the soup to help counterbalance the acidity.

Ready for the Oven
The tomatoes roasted in a very hot oven with the convection fan running the whole while, for at least 45 minutes until most of the water from the tomatoes had evaporated. Meanwhile, I sweated two minced garlic cloves and half an onion, diced, in butter. Out of the oven, I peeled the blistered skins off the tomatoes and then threw the tomatoes, onions, garlic, and a sprig of basil in the blender. How nice of some local grower to come by the restaurant Saturday night with a sample of his hydroponic basil!

Soup, Cream, Salt, Sugar, and Sriracha Added, Mellowing on Low Flame
Out of the blender and into a pan over a very low flame went the soup, some heavy cream, and a little water. I added salt, sugar, and sriracha to taste.

Another Awesome Loaf
Just as soon as I pulled the tomatoes out of the oven, Ann put in this great loaf of bread. It has the best crust of any loaf she has ever made.

Grilled Cheese Sandwiches
I sliced the bread and buttered it, then sliced a big piece of Sweetgrass Dairy Thomasville Tomme, a cheese that featured in our wedding "cake." Into the frying pan went the sandwiches and the rest is history. I have got to say that Ann's bread and its impeccable crust really made the sandwiches! Great job honey!

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