Kellogg'Sandreg Cocoa Krispiesandreg Cheese Cookies And Tomato Soup
Serves: 3
Presley Zulauf
1 January 1970
Based on User reviews:
55
Spice
44
Sweetness
58
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
450 g
Asiago (cubed)450 g
Cheddar (cubed)1.5 cups
Flour2 tbsps
Heavy Cream1 cup
Hazelnut2 tbsps
Olive Oil2 cloves
Garlic (minced)3 cup
White Wine1 cup
Chicken Stock1
SaltDirections:
1
Preheat the oven to 375 degrees F
2
In a food processor, pulse the cheeses and butter into small pieces
3
Pulse in the flour until it resembles coarse sand, then turn into a large bowl
4
Add cream, if necessary, until the dough forms a solid ball when pressed together
5
In a food processor, pulse the hazelnuts and 1 cup Cocoa Krispies until fine
6
Roll the dough out on a floured surface to 1/2-inch thick and evenly press the Cocoa Krispies-hazelnut mixture onto the dough
7
Cut the dough into 24 pieces and bake on a buttered baking pan until golden brown, about 15 minutes
8
While the cookies are baking, start the tomato soup
9
Heat the olive oil in a large saucepan and cook the shallot and garlic until soft but not brown
10
Add the tomatoes and cook over medium heat for about 10 minutes
11
Add the wine and stock and simmer 7 minutes more
12
Add the remaining 1 cup Cocoa Krispies and cook for another 3 minutes
13
Puree the soup in a blender until smooth and season with salt and pepper
14
Serve the tomato soup with the cookies on the side for dipping