Categories: Meals
Ingredients
- Soup:
- 2 tbsp olive oil
- 2 tbsp butter
- 1 small bulb fennel, chopped
- 1 onion, chopped
- 2 stalks celery with leafy tops, chopped
- 4 garlic cloves, crushed
- Salt and pepper
- 1 tsp sugar
- 1 large bay leaf
- 2 cups vegetable stock
- 2 boxes chopped or crushed tomatoes
- Grilled Cheese:
- 6 tbsp room-temp butter
- 1 cup grated Parmigiano-Reggiano
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 garlic clove, pasted or finely grated
- 8 slices good-quality white bread
- 4 slices mild provolone, deli-sliced
- 4 slices white American
Directions
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In a pot, add the oil and the butter. Heat over medium to medium-high. When the butter melts, add the fennel, onion, celery, and garlic; season with salt and pepper. Add the sugar and bay leaf. Cover and cook, stirring occasionally, until the veggies soften, about 5 minutes. Add the stock. Raise heat to high. Cook, stirring often, until the liquid is reduced by half, about 10 minutes. Add the tomatoes. Simmer until the flavors meld, about 15 minutes. Remove the bay leaf. Using an immersion blender, puree the soup; season.
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For the sandwiches, heat a nonstick skillet or griddle over medium. In a small bowl,mix the butter, Parm, parsley and garlic; lightly spread on 1 side of each bread slice. Build 4 sandwiches with the bread and the sliced cheeses. Grill until the bread is deep golden and the cheese is melty, about 3 minutes per side. Cut each sandwich into 3 sticks.
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Serve the soup in bowls with the grilled-cheese soldiers for dipping.