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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Easy Tomato Soup & Grilled Cheese Crouton

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Easy Tomato Soup & Grilled Cheese Crouton Empty Easy Tomato Soup & Grilled Cheese Crouton

    Post by Lobo Thu 14 Jan 2016, 4:03 pm

    Easy Tomato Soup & Grilled Cheese Croutons (Serves 4 to 6)

     Barefoot Contessa Foolproof by Ina Garten


    Easy Tomato Soup & Grilled Cheese Crouton 889_Page_57

    3 tablespoons good olive oil
    3 cups yellow onions, chopped (2 onions)
    1 tablespoon minced garlic (3 cloves)
    4 cups chicken stock, preferably homemade
    1 (28-ounce) can crushed tomatoes, preferably San Marzano
    Large pinch of saffron threads
    Kosher salt and freshly ground black pepper
    ½ cup orzo
    ½ cup heavy cream
    Grilled Cheese Croutons (recipe follows)

    In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt, and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.

    Meanwhile, fill a medium pot with water, add 2 teaspoons salt, and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer, and cook for 10 more minutes, stirring frequently.

    Serve hot with Grilled Cheese Croutons scattered top.

    GRILLED CHEESE CROUTONS
    Serves 4 to 6

    4 (1/2-inch-thick) slices country white bread
    2 tablespoons unsalted butter, melted
    4 ounces Gruyere cheese, grated

    Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.

    Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute, and cut into 1-inch cubes.

    Easy Tomato Soup & Grilled Cheese Croutons (Serves 4 to 6)

    Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

    Easy Tomato Soup & Grilled Cheese Crouton 889_Page_57
    Photo: Quentin Bacon
    Easy Tomato Soup & Grilled Cheese Crouton Thumb_fool
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    3 tablespoons good olive oil
    3 cups yellow onions, chopped (2 onions)
    1 tablespoon minced garlic (3 cloves)
    4 cups chicken stock, preferably homemade
    1 (28-ounce) can crushed tomatoes, preferably San Marzano
    Large pinch of saffron threads
    Kosher salt and freshly ground black pepper
    ½ cup orzo
    ½ cup heavy cream
    Grilled Cheese Croutons (recipe follows)

    In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt, and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.

    Meanwhile, fill a medium pot with water, add 2 teaspoons salt, and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer, and cook for 10 more minutes, stirring frequently.

    Serve hot with Grilled Cheese Croutons scattered top.

    GRILLED CHEESE CROUTONS
    Serves 4 to 6

    4 (1/2-inch-thick) slices country white bread
    2 tablespoons unsalted butter, melted
    4 ounces Gruyere cheese, grated

    Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.

    Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute, and cut into 1-inch cubes.

     (Serves 4 to 6)

    Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

    Easy Tomato Soup & Grilled Cheese Crouton 889_Page_57
    Photo: Quentin Bacon


    3 tablespoons good olive oil
    3 cups yellow onions, chopped (2 onions)
    1 tablespoon minced garlic (3 cloves)
    4 cups chicken stock, preferably homemade
    1 (28-ounce) can crushed tomatoes, preferably San Marzano
    Large pinch of saffron threads
    Kosher salt and freshly ground black pepper
    ½ cup orzo
    ½ cup heavy cream
    Grilled Cheese Croutons (recipe follows)

    In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt, and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.

    Meanwhile, fill a medium pot with water, add 2 teaspoons salt, and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer, and cook for 10 more minutes, stirring frequently.

    Serve hot with Grilled Cheese Croutons scattered top.

    GRILLED CHEESE CROUTONS
    Serves 4 to 6

    4 (1/2-inch-thick) slices country white bread
    2 tablespoons unsalted butter, melted
    4 ounces Gruyere cheese, grated

    Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.

    Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute, and cut into 1-inch cubes.

      Current date/time is Sat 04 Feb 2023, 12:15 am