INGREDIENTS
2 Tablespoon of Butter (Unsalted)
2 Ounces of Prosciutto (Finely Chopped)
3/4 Cup of Yellow Onions (Chopped)
1/2 Cup of Chopped Celery (Chopped)
1/2 Cup of Carrots (Chopped)
3/4 Teaspoon of Garlic (Minced)
1 Bay Leaf
1/2 Cup of Tomato Paste
2 Tablespoon of All Purpose Flour
2 Cups of Tomatoes (Peeled & Chopped)
3 Cups of Vegetable Stock
1/3 Cup of Heavy Cream
2 Tablespoon of Sugar (White)
2 Tablespoon of Apple Cider Vinegar
Sea Salt and Fresh Ground Pepper

For Garnish
Chives and Parsley (Chopped)
5 Whole Tortillas (Fried and Chopped)

DIRECTIONS
In a large saucepan, melt the butter over medium-high heat. Add the prosciutto, onions, celery, carrots, garlic, and bay leaf and cook, stirring, until the onions are soft and fragrant, about 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Stir in the flour, and cook, stirring, for 1 minute. Add the tomatoes and stir well. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 20 minutes. Add the cream and cook for 3 minutes. Remove from the heat and discard the bay leaf. If you like a smooth soup you may use a hand-held immersion blender, or in batches in a food processor, puree the soup. Season, to taste, with salt and pepper. In a small saucepan, caramelize the sugar over low heat. Add the vinegar and stir to dissolve the sugar. Add to the soup a teaspoon at a time to balance the acidity. To serve, ladle the soup into bowls and arrange the sliced sandwiches around the sides. Garnish with the herbs and chopped tortillas and serve.

Small Grilled Cheese Sandwiches
3 Tablespoon of Cream Cheese
3 Tablespoon of Mascarpone Cheese
1 Teaspoon of Minced Chives
4 Tablespoon of Unsalted Butter
8 Thin Slices of homemade bread (Crust removed)
A Pinch of Salt

DIRECTIONS
In a small bowl, blend together the cream cheese, mascarpone, chives, and salt. Spread the mixture on 4 slices of the bread and top with the remaining bread. Spread 1 1/2 teaspoons of the butter on each side of each sandwich. Heat a griddle or large skillet over medium-high heat. Add 2 sandwiches and cook until golden brown, 1 1/2 to 2 minutes per side. Remove and repeat with the remaining sandwiches. Cut each sandwich into 2 triangles. Serve immediately.

Tags | grilled cheese, soup, tomato