Bite with Belkys: Grilled Cheese and Tomato Soup

The Chef: Marc Rosenberg

The Dish: Grilled Cheese and Tomato Soup

1 tbs. of oilve oil
1 Spanish onion, chopped
5 garlic cloves, minced
Salt, one pinch
Red pepper flakes, one pinch
8 plum tomatoes
One qt. of chicken stock
1/4 cup of heavy whipping cream
1 tbs. of whole butter
5-10 sprigs of thyme
1/4 cup of fresh Parmesan cheese, grated
1 tbs. of white balsamic vinegar

-Start with a hot pot. Add a drizzle of olive oil, and sauté chopped onions for a few minutes. Then add garlic, salt and red pepper flakes.

-Next, dice the tomatoes and use a spoon or knife to remove the seeds. Add the tomatoes to the pot, and mix it all together. Let it cook over medium heat.

-Then, pour in some chicken stock, and once it comes to a boil, carefully pour it all into a blender.

-Strain the sauce and add heavy whipping cream, butter, fresh thyme and parmesan cheese. Let the cheese melt, and then add white balsamic vinegar. Stir it all together, and set it to the side.

Ingredients for the Grilled Cheese Sandwich:

2 loaves of rye bread
1 slice of Fontina cheese
2 tbs. of whole butter

Method of Preparation:

-First, prepare the grilled cheese sandwich. Then, melt butter in a hot pan and grill the sandwich for about two minutes.

-Next, flip it over and finish it in a 350 degree oven for two minutes.

To Plate the Dish:

Serve the soup in a small bowl and garnish it with fennel. Chef Marc likes to cut the grilled cheese sandwich in half.

Serving Suggestion: cold beer

Serves: 1

FOR MORE INFORMATION:

Smoking Rabbit
510 Ocean Drive
Miami Beach, FL 33139
305-531-2100
www.thesmokingrabbit.com