Grilled cheese soup and tomato chips. Easy and so tasty.
10 yr aged Wisconsin cheddar-about 4 oz. shredded
8 yr aged Wisconsin white cheddar-about 4 oz. shredded
1 oz butter, for roux
2 oz butter for bread
1 oz flour
2 cups heavy cream
2 cups milk
4 slices of whole wheat bread
salt and pepper to taste
Melt butter and add flour to sauce pan, cook flour till lightly brown and all butter is incorporated into a nice paste. Add the cream. Let incorporate and thicken. Add the cheddar and let melt. In the meantime, cut the crusts off the bread and cut into 1/2 inch cubes. Saute the bread in butter just as you would a grilled cheese.
Add the milk to the soup, add the bread. Allow the bread to get soft. If soup seems too thick add a little water or more milk. Transfer to blender and blend on low and finish on medium to medium fast. Pass through a fine mesh strainer and that's it. Add salt and pepper to taste.
Roma tomatoes, sliced on mandolin or very thin. I like to slice them to the point of transparency. Sprinkle with salt and dehydrate at 130 for 2-3 hours in dehydrator or in oven (on nonstick sprayed parchment or silpat) until crisp. Reserve in airtight container until ready to eat. These will last for a couple weeks if kept in cool dry pantry or cabinet.
Note: you can use any cheddar you like, you can also substitute some of the liquid for beer...Chimay would be delicious.