Soup & Sandwich

Today was a strange day here for weather. Started out kinda hot and muggy...and then a huge rain shower came and went while we were shopping inside Square One in Mississauga. So, that really cooled things down...which made me feel like having soup for supper. I also had to start using up that lovely honey walnut bread I bought yesterday at the market....and of course what better way to use up bread then pairing it with cheese? Yep...it's the best way...I'm sure of it. :)

So, this is sort of a strange combination of soup and sandwich (I made the Thai inspired version - see below recipe)...but it tasted pretty darn good. Could easily have them with different pairings, or all by themselves.

Roasted Bell Pepper and Coconut Soup

1 tbsp olive oil
3 bell peppers, red, orange and/or yellow
1 medium onion, chopped
1 large clove of garlic, smashed and minced
1/2 cup coconut milk
2 cups vegetable or chicken stock
1 tbsp fresh thyme leaves
1 tbsp fresh basil leaves
salt & pepper

Heat bbq over medium high heat. Place peppers on grill. Grill for about 10-15 minutes, turning every few minutes in order to get nice, dark grill marks all over. When finished, place into a large bowl, cover with a plate or plastic wrap, and let steam for about 10 minutes.

Meanwhile, heat oil over medium heat in large soup pot. Add onion and cook over medium low heat for about 20 minutes, or until onions have caramelized.

While onions are caramelizing, and peppers are done their 10 minute steam, remove skins and inner core of grilled peppers. Slice into medium pieces, and set aside.

After 20 minutes of cooking the onions, add garlic clove, and season with salt and pepper. Cook for a minute or two more, until garlic is fragrant. Add peppers to the pot and stir. Cook for a few minutes. Add stock and season to taste with salt and pepper if needed.

Puree soup. Add coconut milk, thyme and basil. Stir together well, and taste for seasoning. Add finishing touches of salt and pepper if needed. Serve immediately.

4 servings

***OPTIONAL - to make a Thai inspired soup, add 1 tbsp fish sauce, 1 tbsp sugar, 1 tsp Thai red curry paste, and the juice of 1/2 lime. Add all of this (except the curry paste) following the addition of the coconut milk. The curry paste should be added with the stock, so it can be pureed in with the soup.


Grilled Cheese with Basil Butter

2 oz sliced bread, whatever you like
1 oz finely grated cheese, whatever suits your fancy...here, I used cave aged Gruyere and Picobella
1 tbsp basil butter (in a food processor combine unsalted butter and fresh basil....blend together...that's it! Transfer to plastic wrap, form into a log, and seal well with foil wrap. Keep in the freezer and use whenever you want...great for omelettes, on top of steaks, for sandwiches, on potatoes....)
fresh thyme and basil, about 1 tbsp total

Combine grated cheese with fresh basil and thyme leaves.

Heat butter in a frying pan. Put cheese on one slice of bread, and press down to compact cheese a bit. Place other slice of bread on top, and gently place in basil butter in fry pan. Place a lid on top, and cook over medium heat for about 5 minutes. Flip over, and cook another 5 minutes, or until cheese is melted, and bread is nicely browned.

Slice in half and serve.

Makes 1 serving
 

Nearly all of my beloved cheese comes from Nathalie at Chez Fromage Etc. in Fonthill.  Her cheese selection is fantastic, and she also has wonderful accompaniments, including Niagara vinegar jellies, and Montreal bagels. It is truly a hidden gem here in Niagara. I most definitely will be doing a blog of her outstanding cheese in the near future. Until then, you can visit her website, as well as her store! www.chezfromage.ca