A delicious take on a comfort classic.
5 pounds roma tomatoes split in half
3 cloves garlic, sliced
5 sprigs fresh thyme
2 tsp kosher salt
2 tbs canola oil
1/2 cup butter
1 Spanish onion, sliced thin
1/2 tsp red chili flake
2 cups vegetable stock
2 sprigs fresh basil, stems removed
6 sprigs fresh parsley, stems removed
1/4 cup fresh grated Parmesan cheese
Combine the first 5 ingredients. Lay out on a baking sheet lined with parchment and bake at 350 for 45 min or until evenly browned. In the meantime, in a medium sauce pan melt the butter. Add onion and cook on medium heat until translucent.
Add the chili flake, roasted tomatoes (thyme stems removed) and vegetable stock. Bring up to a boil, turn down to a simmer and cook for 20 min.
Carefully transfer the soup in batches to a blender and blend until smooth. Be very careful as hot soup will expand. Add basil and parsley to one of the batches in the blender. Combine all soup, adjust salt if necessary, and garnish with Parmesan.
Duck Confit Grilled Cheese
8 slices sourdough bread
2 tbs salted butter
2 tbs Dijon mustard
2 legs duck confit, meat picked, skin and bones discarded
2 tbs chopped fresh parsley
1 tbs chopped fresh thyme
2 tsp sherry vinegar
1 tbs minced shallot
2 cups of your favorite 4 cheese blend grated (we used Fontina, Muenster, Monterey jack, and gruyere)
1/4 cup of your favorite pickles, sliced (we used ramps)
Spread one side of all the toast slices in butter and the other side in Dijon mustard. With the mustard side facing up, spread 1 cup oh cheese blend evenly over 4 slices.
Combine the picked duck meat with the next 5 ingredients in a small mixing bowl, then divide evenly between the four slices of bread with cheese. Top the duck evenly with pickles, then the remaining 1 cup of cheese blend. Top the sandwiches with the remaining bread slices, mustard side down.
In a large sauté pan, toast the sandwiches two at a time over medium heat until golden brown on both sides and melted through. Serve with soup and enjoy!