Subj : Back 2 Skool Dinners - 38
To   : All
From : Dave Drum
Date : Sat Sep 14 2024 07:45 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Quick Tomato Soup w/Grilled Cheese
Categories: Vegetables, Breads, Cheese, Poultry, Herbs
     Yield: 4 servings

MMMMM------------------------TOMATO SOUP-----------------------------
    28 oz Can whole peeled tomatoes
   3/4 c  Chicken broth; more as
          - needed
     1 lg Yellow onion; coarse
          - chopped
     4 tb Unsalted butter
 1 1/2 ts Dried oregano
     1 ts Granulated sugar
          Salt & black pepper

MMMMM-----------------------GRILLED CHEESE----------------------------
          Mayonnaise
     8 sl Brioche or milk bread;
          - crusts off
     1 c  Shredded lmozzarella
   1/4 ts Dried oregano
     2 tb Unsalted butter

 MAKE THE SOUP: Dump the canned tomatoes and their juices
 into a medium pot and, using your hands, tear into
 coarse chunks. Swish the broth in the empty tomato can
 and add to the pot.

 Stir in the onion, butter, oregano and sugar, and season
 generously with salt and pepper. Turn the heat to high
 and bring to a simmer. Reduce the heat to medium-low,
 cover and continue simmering, stirring occasionally,
 until the onion is tender and the tomatoes have broken
 down, 15 to 20 minutes.

 MEANWHILE, MAKE THE SANDWICHES: Spread a thin layer of
 mayonnaise on one side of each of the 4 bread slices and
 evenly sprinkle the cheese and a little oregano on top
 of the mayonnaise. Top with the cheeseless slices,
 mayonnaise-side down.

 Melt 1 tablespoon butter in a large skillet over medium.
 Add the sandwiches and cook until golden brown on the
 bottoms, 2 to 3 minutes. Melt the remaining tablespoon
 of butter in the pan, then flip the sandwiches with a
 spatula, move them around to coat with the butter and
 cook until the other side is golden brown and the cheese
 is melted, 1 to 2 minutes. Turn heat to lowest setting
 to keep sandwiches warm. Step 5

 Carefully purée the tomato soup using a blender until
 smooth and creamy, adding more broth if needed to loosen
 to your desired consistency. Season with salt and
 pepper. Transfer the grilled cheeses to a cutting board
 and cut each in half diagonally. Serve alongside the
 soup.

 By: Eric Kim

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

MMMMM

... Salt is basically cocaine for the palate.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)