Grilled Cheese-and-Kale Sandwiches with Tomato Soup
Photo by: Dan Roberts | Recipe by Monica Hutchinson Grilled Cheese-and-Kale Sandwiches with Tomato Soup- Get more out of the recipe » 4 Servings | Prep 15 min | Cook 30 min Ingredients: * 6 tablespoons extra-virgin olive oil * 1/2 onion, finely chopped * 1 carrot, finely chopped * One 14.5-ounce can chopped tomatoes * One 14-ounce can vegetable broth * 1/2 cup heavy cream * Salt and pepper * 1 pound kale, tough stems removed and leaves chopped * 8 slices multigrain bread * 8 slices havarti cheese
Directions: 1. In a medium pot, heat 2 tablespoons olive oil over medium-high heat. Add the onion and cook until softened, about 3 minutes. Stir in the carrot, cover and cook for 5 minutes more. Add the tomatoes and vegetable broth, bring to a simmer, cover and cook until the vegetables are soft, about 20 minutes. Stir in the cream and, using an immersion blender, puree until smooth; season with salt and pepper.
2. Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the kale, season with salt and pepper and cook, stirring often, until tender, about 5 minutes. Remove from the heat.
3. Preheat a grill pan over medium heat. On a work surface, layer each of 4 bread slices with 1 slice of cheese and some of the kale, then top with a second slice of
Is there anything that doesn't go with bread and cheese? Stuff these sammies with everything from figs to kale.