Wednesday, August 15 2012, 05:36 PM MDT
Garden Fresh Tomato Soup with Pan Seared Cheese and Arugula Sandwiches
As Aired On August 15, 2012
Recipe Courtesy Chef Bryan Woolley
14 ripe tomatoes sliced in half
3 cloves of garlic peeled
2 bell peppers
¼ cup extra virgin olive oil
6 cups chicken stock
1 cups cream
1 cup freshly chopped basil
Salt and freshly cracked pepper to taste
1.) Puree the tomatoes, garlic, onion, peppers, olive oil, salt, peppers, and chicken stock in batches in a blender. Transfer to a large cooking pot and place on the stove.
2.) Place the pot on the stove and bring to a boil. Reduce heat and simmer for 10 minutes. While soup is simmering, make pan seared cheese sandwiches (recipe below).
3.) After the soup has been simmering for about 10 minutes. add the cream and freshly chopped basil, stir to incorporate. Bring back up to a simmer and turn off heat.
4.) Add salt and pepper to taste. Serve with homemade pan seared cheese sandwiches and enjoy!
Pan Seared Cheese and Arugula Sandwiches
1 french loaf cut into slices
8 thin slices of prosciutto
2 cups of arugula
2 cups grated sharp cheddar cheese
1.) Arrange 4 pieces of bread on a cutting board in front of you.
2.) Divide the filling evenly among the slices and take an additional 4 slices and gently press the additional slices over the filling to create your sandwich.
3.) Heat a griddles of sauté pan on the stove. While the pan is heating, butter on side of the sandwich. When your pan is hot place the butter side of sandwich down into the pan or on the griddle. Carefully butter the side of the sandwich facing you.
4.) Pan sear each sandwich side for approximately 2 minutes or until golden brown.
5.) Remove from the pan, cut in half and serve with your garden fresh tomato soup. Enjoy!
(Copyright 2012 Sinclair Broadcasting Group.)