- 3 Tbsp. Unsalted Butter
- 1 Slice Bacon, chopped
- 1 Yellow Onion, peeled and chopped
- 1 Carrot, peeled and chopped
- 1 Stalk Celery, chopped
- 4 Cloves Garlic, minced
- 5 Tbsp. All-Purpose Flour
- 5 Cups Chicken Broth
- 1 Can Diced Peeled Tomatoes with Liquid (28 oz)
- 6 oz. Tomato Paste
- 3 Parsley Sprigs
- 3 Fresh Thyme Sprigs
- 1 Bay Leaf
- 1 Cup Heavy Cream
- Kosher Salt, to taste
- Freshly Ground Black Pepper, to taste
- Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
- Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth, tomatoes, and tomato paste and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.
- When the soup base is cool, remove and discard the herb bundle. Using a submersion blender, puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.
- Whisk the heavy cream and salt into the soup and season with pepper to taste.
Grown Up Grilled Cheese
- 2 Slices Sourdough Bread
- 2 Tbsp. Grape Seed Oil
- 2 Tbsp. Butter
- 1 Slice Muenster Cheese
- 1 Slice Swiss Cheese
- 1 Tbsp. Basil Pesto Sauce
- Sliced Tomato
- Romaine Lettuce Leaf
- Thinly Sliced Red Onions
- In a large skillet, heat the grape seed oil and butter over medium heat.
- Dip 1 side of each slice of the bread in the oil/butter mixture.
- Place 1 slice of bread, buttered side down, in the skillet and top with both cheeses and basil pesto sauce.
- Top with other slice of bread, buttered side up. The goal is to “fry” the bread slightly so that the bread has a nice crust, melting the cheeses.
- When the first side is browned, flip the sandwich over and cook the other side until nicely browned.
- Top with fresh sliced tomato, lettuce and thinly sliced red onions.
Two healthy recipes to slow down loosening the belt this Thanksgiving.
Chef Franklin Dye teaches another recipe you can add to your…
Tiffany Aaron of Quitman snagged the grand prize in the…