Name: Tomato soup with grilled Swiss mac and cheese dippers
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 750 ml tomatoes diced; 2 x 400 g tinned tomatoes chopped; 3 garlic cloves; 5 ml sugar; 250 ml cream; fresh basil; salt and freshly ground black pepper; 250 g macaroni; 15 ml butter; 180 ml cream; 180 ml emmental cheese grated; 1 garlic clove crushed; 2 eggs large, yolk only; 10 ml Dijon mustard; 15 ml fresh chives finely chopped; salt and freshly ground black pepper; 8 bread slices buttered; 100 g emmental cheese; fresh basil

Recipe Disclaimer

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Ingredients (19)

For the soup:

750 ml	tomatoes — diced
2 x 400 g	tinned tomatoes — chopped
3	garlic cloves
5 ml	sugar
250 ml	cream
	fresh basil
	salt and freshly ground black pepper
250 g	macaroni
15 ml	butter
180 ml	cream
180 ml	emmental cheese — grated
1	garlic clove — crushed
2	eggs — large, yolk only
10 ml	Dijon mustard
15 ml	fresh chives — finely chopped
	salt and freshly ground black pepper

TO SERVE:

8	bread slices — buttered
100 g	emmental cheese
	fresh basil

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Method:

For the soup, combine the tomatoes, tinned tomatoes, garlic and sugar in a pot over medium heat.

Simmer for 10 mins; add the cream and simmer, 5 mins.

Add the basil and puree until smooth. Season it to taste.

Serve each portion of soup with a drizzle of cream and garnish with a basil leaf, if preferred.

For the mac and cheese dippers, cook the pasta in boiling salted water until al dente, 10-12 mins.

Strain the pasta. Combine the butter, cream, cheese and garlic in a saucepan over medium heat.

Cook for 2 minutes or until the cheese has melted. Whisk until smooth. Remove the pot from the heat and whisk in the egg yolks, mustard and parsley.

Season it to taste. Allow the mixture to cool for 20 mins.

Place the bread slices, butter-side down, on a clean surface.

Arrange the sliced cheese on 4 of the slices.

Add a generous helping of the mac and cheese and top it off with a second slice of bread with the butter side on the outside.

Heat a non-stick pan over medium heat.

Once hot, fry the sandwiches off for 2-3 mins per side until the bread is golden and toasted and the cheese has melted.

Slice the bread into triangles and serve it as dippers with the soup.

TIP: The mac and cheese can be made in advance and refrigerated for 2-3 days. Simply add it to sandwiches when needed and fry off until golden and crisp.

ALSO TRY:

Sundried tomato soup

1h 30 Rinse the tomatoes under cold water. Cut into quarters and then halve once more. Heat the olive oil in a large, deep sided saucepan. Fry the garlic for several minutes over a medium heat, being careful not to burn it.