Scallion Soup with Apple and Gouda Grilled Cheese

Categories: Soups- stew- chili- chowder

Ingredients

• 3 Tbsp. butter
• 4 bunches scallions, white and light green parts only, thinly sliced
• 1 russet potato, peeled and cut into 1/2-inch cubes
• 3 cups vegetable stock
• 6 oz. sliced Gouda
• 6 slices country-style bread
• 1/3 Granny Smith apple, cored and thinly sliced
• 3 Tbsp. olive oil
• 1 cup fresh spinach

Directions

1. In a large pot, melt 2 Tbsp. butter over medium heat. Add the scallions and potato, season with salt and pepper and cook, stirring occasionally, until vegetables soften, about 5 minutes. Add the stock and 1 1/2 cups water; bring to a boil. Reduce the heat to medium and cook until the potatoes are tender, about 15 minutes.
2. Meanwhile, divide the cheese among 3 slices of bread. Top with the sliced apple and the remaining cheese and bread. In a large skillet, melt the remaining 1 Tbsp. butter with 1 Tbsp. oil over medium heat. Add the sandwiches and cook until the bread is golden and the cheese melts, about 2 minutes per side. Cut each sandwich into 4 strips.
3. In a blender, working in batches if necessary, puree the soup with the spinach; seaon. Divide the soup among bowls; drizzle with the remaining 2 Tbsp. oil. Serve each portion with 3 grilled-cheese segments.

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