November 18, 2013 Cream of Carrot and Ginger Soup with Grilled Cheese Sandwiches

November 18, 2013 Cream of Carrot and Ginger Soup with Grilled Cheese Sandwiches

I thawed out two Brats thinking we cook them with some PPI penne pasta but when Suzette came home she said she wanted to eat the Carrot and Ginger Soup we made on Sunday with a grilled cheese sandwich filled with the Green Tomato Chutney we made on Saturday.

We had picked the last of the tomatoes on Saturday, November 8, 2013 and went to Ta Lin and bought fresh ginger.  On Sunday November 9^th, we picked all of the rest of the carrots on the garden which ended up filling two plastic grocery sacks.  On Sunday, November 10^th we cut up green tomatoes and onions and Suzette made Green Tomato Chutney. 

 

 

Yesterday, November 17^th we spent the morning making carrot and ginger soup.  We removed the stalks and ends from the carrots and cleaned them. Then we sliced them into 1/4 inch thick slices and simmered them in chicken stock with chopped up celery, onions, lovage and chopped ginger for an hour or 1 ½ hours.  Suzette then added cream and blended the mixture into a rough puree. 

We ended up with several gallons each of carrot soup and green tomato chutney that we put in our fridge in the garage. 

I had forgotten about the soup and chutney until Monday night when Suzette arrived home around 6:30 and I finished with a client conference. 

So we brought in the two large stock pots full of soup and chutney and we heated the carrot soup.

Then I toasted four pieces of whole wheat bread (Pastian’s $.80/loaf day old) and sliced slices of Manchego cheese (Costco).  When Suzette said she liked to use two kinds of cheese, I fetched a small block of French Emmenthaler and handed it to her.  She then buttered the outside of each slice of bread and laid sliced cheese between the two insides and made a sandwich that she grilled in a large skillet until the two outsides were browned and toasted and the cheese inside had melted. 

We then filled bowls with carrot soup and Suzette spooned a small mound of chutney onto each plate and cut each sandwich into two halves and laid those on the plate.

I drank water and Suzette finished her Scotch with the Soup and Sandwich dinner.

We each opened our sandwiches and spooned some of the chutney into the middle of the melted cheese.  I must say it made a first rate Grilled Cheese Sandwich and I learned a new recipe. 

I apologize for a technical problem.  I am unable to transport pictures taken on Suzette's I-phone to this blog and since she took most of the pictures during the last few days the blog lacks pictures.

Bon Appétit