Tomato-Fennel Soup & Grilled Cheese

Grilled Cheese

1 lb Smoked Gouda, Grated

1/2 lb Sharp Cheddar, Grated

2 slices toasted filone bread

melted butter

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Tomato Soup

2 russet peeled potatoes

1 onion

1/4 teaspoon ground toasted fennel seed

1 garlic clove

1 cup white wine

25 plum tomatoes

64 oz tomato juice

Salt & Pepper to Taste

Grilled Cheese:

-Separately, grate the smoked gouda and cheddar.

-Gently mix the cheeses together so that the cheese does not becom compressed

-Dip slices of filone bread into melted butter.

-Quickly toast on the plancha or other hot surface.

-Assemble the grilled cheese with 4oz of the cheese mix.

-Pre-bake in the oven until the cheese begins to melt and reserve.

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Tomato Soup:

-Cut the plum tomatoes in half. Place them cut side down on a half sheet tray. Roast the tomatoes at 400 degrees for 20 minutes until they become charred and begin to lose their liquid and caramelize.

-Cut the potatoes into 1/4" slices.

-Cut the onions into 1/4" slices across the grain.

-In a medium size rondo, sweat the onions and potatoes. Add the toasted, ground fennel seeds in olive oil until tender.

-Make sure not to caramelize the potatoes or the onions

-Deglaze with white wine

-Add the roasted tomatoes and any liquid on the half sheet tray.

-Simmer until the white wine is almost dry.

-Add the tomato juice. Simmer for 25 min.

-Adjust the seasoning with salt and white pepper.

-Adjust the  toasted fennel seed if necessary.

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