Ingredients:

• 8 large tomatoes- chopped seeds skin and all
• 2 peeled and chopped Idaho potatoes
• 3 small sweet white inions chopped
• 2 quarts chicken broth
• 1 large sprig rosemary
• Salt and pepper
• 1 pound sliced smoked bacon- cut in 1/4 inch strips
• 4 oz olive oil
• 4 oz heavy cream

Method:

• Pour olive oil in large pot and get hot.
• Add bacon pieces and cook till golden brown.
• Add onions garlic and potatoes and sauté till translucent
• Add tomatoes
• Add Chicken broth and rosemary Bring to a boil and simmer for 1 hour.
• The next part of the process needs to be done carefully-
• In your blender- scoop half of the soup mixture and puree the soup and pour into another pot.
• You need to be careful when you turn on the blender so it does not spray all over you and you get burned. 
• Once this is done- season with salt and pepper and add the cream and reheat and you are good to go!

Grilled Cheese Sandwiches

Ingredients:

• 16 oz sharp cheddar cheese
• 4 oz olive oil
• 1/2” thick sliced country bread 

Method:

• Brush both sides of bread and season the bread with salt and pepper.
• Placed the bread on an olive oil greased cookie tray and put in a pre- heated 375 degree oven.
• In 4 minutes flip the bread over and place the sliced cheddar cheese on the bread and put back in the oven for another 3 minutes.
• You can either serve the sandwiches open faced or closed…..

If you have any questions, please email me at pzweben@elliman.com