Creamy Tomato Soup And Italian Patty Melts
Serves: 3
Estell Schumm
1 January 1970
Based on User reviews:
53
Spice
59
Sweetness
52
Sourness
44
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
4 cups
Whole Milk1 medium
Onion (yellow skinned, sliced)1
Salt1 tsp
Sugar4 tbsps
All-Purpose Flour2 tbsps
Butter (cut in pieces)1 stalk
Celery (of, coarsely chopped)2 cloves
Garlic (cracked)1 cup
Hazelnut (toasted)Directions:
1
Drizzle the pan with extra-virgin olive oil and add the patties and cook 5 minutes on each side
2
Remove from the griddle and add another tablespoon extra-virgin olive oil and the peppers and onions
3
Season the peppers and onions and cook until just tender, 5 minutes
4
Remove them from the griddle
5
Wipe the griddle clean and reduce heat to medium low
6
Assemble sandwiches: place 4 slices of bread down, top with 1/4 each of the peppers onions, then a slice of cheese, a cooked sausage patty, another slice of cheese and then place bread on top
7
Add butter to griddle and cook sammy melts 2 or 3 minutes on each side until golden and cheese is melted
8
Press with spatula as sammies cook or set another heavy skillet on sammies to weigh them down
9
Pour soup into shallow bowls and add a couple of rounded spoonfuls of pesto to each dish and stir it into the soup
10
Cut the patty melts corner to corner and dip in the soup as you eat
11
Heat the milk over moderate heat in a medium pot
12
Put tomatoes, tomato paste, onions, salt and pepper, sugar, flour, butter, celery into a food processor and grind until smooth
13
Pour mixture into milk and raise heat to bring soup to a boil
14
Reduce heat and simmer 15 minutes
15
While soup cooks, make pesto and sammies
16
Fill the food processor with watercress, loosely packed
17
Add hazelnuts, 1/2 of the oil and garlic cloves to the watercress in the processor
18
Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste
19
Add any remaining watercress to the processor and grind into the paste by pulsing the processor again
20
Transfer watercress paste to a bowl
21
Stir in the remaining oil and the cheese
22
Taste pesto sauce and adjust seasonings
23
Heat a griddle over medium high heat