Sopa De Tomate Con Queso A La Parrilla Y Bacon
Este combo clásico agrega pesto (o salsa verde) a la sopa de tomate y agrega tocino al sándwich de queso a la parrilla para un almuerzo o cena ideal para uno.
Fuente: Everyday Food, marzo 2011.
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Talon
27.04.2023 @ 02:57
This classic combo adds pesto (or green sauce) to tomato soup and bacon to grilled cheese sandwich for an ideal lunch or dinner for one. Source: Everyday Food, March 2011. 1 Serving. The ingredients: 1 teaspoon extra-virgin olive oil, 1/2 small yellow onion, diced small (1/4 cup), 1 small garlic clove, minced, Coarse salt and ground pepper, 1 can (14.5 ounces) whole peeled tomatoes, torn, 1 tablespoon heavy cream, 2 slices bacon, 2 slices sandwich bread, 1 ounce cheddar, grated (1/3 cup), Fresh Pesto or Salsa Verde (optional). Directions: 1. In a small pot, heat oil over medium-high. Add onion and cook until translucent, 5 minutes. Add garlic, season with salt and pepper, and cook until fragrant, 30 seconds. Add tomatoes with juice and bring to a boil. Reduce to a simmer; cook until onions are soft, 15 minutes. Transfer to a blender with cream; puree until smooth. (Be careful when blending hot liquids: remove lid plug and cover opening with a kitchen towel). 2. In a skillet, cook bacon over medium-high until golden and crisp, 10 minutes; drain on paper towels. Remove skillet with fat from heat. Place 1 bread slice with half the cheese, bacon, and remaining cheese; top with second bread slice. Return skillet to heat. Cook sandwich until cheese melts and bread is golden, 4 minutes, flipping once. Serve with soup, topped with pesto if desired.