TOMATO BISQUE III RECIPE | ALLRECIPES
This is a really fast and easy tomato soup recipe. My kids even liked it. I originally got it from a Food and Wine magazine, but I've tweaked it a little to suit my taste. The nutmeg makes the taste a little more complex.
Provided by SWEETJAM
Categories Cream Soups
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a large saucepan over medium heat. Stir in the onion, celery, carrot, and garlic. Cook and stir until the vegetables are tender and beginning to brown, about 8 minutes. Stir in the flour and cook 1 minute longer, stirring constantly.
- Stir in the tomato paste, chicken broth, tomatoes, sugar, and nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes until the vegetables are very tender.
- Pour half to three-quarters of the soup into a blender-depending on how chunky you want it-filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Alternately, you can use a stick blender and puree the soup in the saucepan.
- Return the pureed soup to the saucepan and stir in the cream. Cook over medium heat until the soup is hot. Season with salt and pepper to taste before serving.
Nutrition Facts : Calories 296.8 calories, CarbohydrateContent 32.1 g, CholesterolContent 50.9 mg, FatContent 17.3 g, FiberContent 3.3 g, ProteinContent 3.7 g, SaturatedFatContent 10.8 g, SodiumContent 754.4 mg, SugarContent 17.9 g
PESTO GRILLED CHEESE SANDWICH | ALLRECIPES
I first had this sandwich at a small restaurant and immediately went home to duplicate the recipe. I've been making my grilled cheese sandwiches this way ever since!
Provided by RASSA2
Categories Italian Recipes
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 1 sandwich
Number Of Ingredients 6
Steps:
- Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat.
- Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese, the tomato slices, and the slice of American cheese onto the pesto.
- Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich.
- Gently fry the sandwich, flipping once, until both sides of the bread are golden brown and the cheese has melted, about 5 minutes per side.
Nutrition Facts : Calories 503.3 calories, CarbohydrateContent 24.2 g, CholesterolContent 81.7 mg, FatContent 36.5 g, FiberContent 2.2 g, ProteinContent 20.4 g, SaturatedFatContent 20 g, SodiumContent 1107.6 mg, SugarContent 2.1 g
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