“Lucci was heartened; there was still good in the world, perhaps. Then he smelled a smell that made him heady, crêpes, and he could isolate each of the ingredients as he never could before: butter, sugar, flour, milk, even a little rum. He felt the ground until he found the plate, and pressed his fingers into a soft stack two inches high.”
-Lauren Groff, Delicate Edible Birds
_ _ Delicious. I wish it was cold out so I could let the soup warm me nicely, instead of causing me to wipe the dripping sweat off my face while making it.
Servings: about 4
FOR THE SOUP:
1/2 Yellow Onion, chopped
1/2 clove Garlic, finely chopped
2 tbsp Olive Oil
1/3 cup Sun Dried Tomatoes (oil packed)
1 cup (heaping) Canned Tomatoes (chopped and skinned)
1/3 cup Tomato Juices (from the canned tomatoes)
1 tbsp Tomato Paste
1/8 tsp Dried Thyme
2 cups Chicken Stock (or vegetable stock if you want to make it vegetarian)
1-4 tsp Hot Sauce
2 tbsp Heavy Cream
Salt and Pepper to taste
FOR THE SANDWICHES:
8 slices Artisan Bread (I used an asiago cheese-bread)
2 tbsp Butter
1 cup (heaping) Havarti Cheese, grated
3 slices Thick-Cut Bacon, chopped
4-5 leaves Basil, sliced into strips
1. Sautee the onions in a large pan with the olive oil for a couple of minutes until they start to get translucent. Add the garlic and sautee for another minute.
2. Add the sun dried tomatoes, canned tomatoes, tomato paste and thyme and cook for 2-3 minutes. Add the tomato juice, chicken broth and hot sauce (however much you want) and bring to a low boil. Boil for about 15-20 minutes until all the vegetables are very soft.
3. Transfer the vegetables and juices to a blender and puree until smooth. Return the soup to the pan and add salt and pepper to taste, and the heavy cream- stir together. Keep the pan over low heat while making the sandwiches.
4. Melt the butter for the sandwiches in a small bowl and then brush it on one side of each of the bread slices.
5. Sautee the bacon in a small pan until crispy, remove from the pan with a spoon and discard the fat.
6. On a heated griddle or sautee pan, place 4 of the bread slices butter-side down. Layer cheese, bacon and basil on each slice and then top with another slice of bread. Carefully flip the sandwiches occasionally until the bread on both sides is a dark golden brown and the cheese has melted.