Photo: Taylor Ellingson
This hearty recipe will warm you through the last few weeks of winter.
Ingredients:
- 2 Tbsp. olive oil
- 1 yellow onion, diced
- 3 large leeks, white and light green parts sliced
- 5 cups diced carrots (about 10 large carrots)
- 3 cloves garlic
- 1/2 tsp. salt
- 4 cups vegetable broth
- fresh tarragon or thyme, for garnish
- 4 slices sourdough bread
- 2 Tbsp. olive oil
- 4 Mozzarella cheese Slices
Directions:
1) In a large soup pot, heat olive oil over medium-high heat.
2) Add vegetables and garlic, season with salt, and cook about 7-10 minutes.
3) Add broth and bring to a boil.
4) Reduce heat to medium-low and let simmer for 20 minutes.
5) Puree with an immersion blender or in a blender.
6) Make the grilled cheese croutons:
7) Brush one side of each slice of bread with olive oil.
8) Place two mozzarella slices each on two slices of bread, then top each piece with remaining bread to make two sandwiches.
9) Heat skillet over medium heat.
10) Cook sandwiches 4-5 minutes on each side, until golden and cheese has melted.
11) Let cool slightly, then cut into crouton-sized pieces.
12) Top each bowl of soup with croutons and fresh herbs. Serve and enjoy!
Contributed by local food blogger Taylor Ellingson at greensnchocolate.com
