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Wednesday, 19 October 2011

Cream of Everything Soup

For a multitude of reasons that I won't go through here, tonight felt like a soup night - something warm, something comfortable and something simple.

All my fridge had were those vegetables. Chop, chop and the base was ready.

I then followed the soup natzee directions for soup (see recipe). I fried the onions, added vegetables and (vegetable) stock, simmered and simmered, processed, made a roux on the side with skim milk, mixed and served.

The colour was perfect; the taste would have benefited from herbal excitement (or chicken stock).

But excitement came in the form of grilled cheese sandwiches made according to a new Kitchen Tip.

Toast the bread; add the cheese; broil open-faced; add the other piece of toasted bread; turn around immediately so gravity soaks the melted cheese into the bread side that was added after broiling. Eat and smile.



The Empress said...

~T.E.~ is tickled pink when the Soup Natzee is mentioned!

Also I have another version of this gooey cheezy wonder that I make. Toast same kind of good bread in toaster, take a garlic clove and rub on toast. Put sliced avocado slices on top with lots of black pepper and put slices of your favourite cheese on top and stick under the broiler! Watch you don't burn it....delicious!

Ellie said...

Num num num - what kind of cheese did you use?

somerville kitchen said...

Just a regular European cheese that I bought at Polenski on Fraser, sort of swiss cheese, but put lots of it.