Tomato Soup with Parmesan Croutons

Ingredients

1 Tablespoon Butter

1 Tablespoon Olive Oil

1 clove Garlic, Minced Fine Or Grated

1 whole Onion, Finely Diced

3 whole Large Carrots, Peeled And Finely Diced

2 Tablespoons Tomato Paste

3 cans (28 Ounces Each) Whole Tomatoes

32 ounces, fluid Vegetable Or Chicken Broth

1 cup Water

1/2 cup Heavy Cream

Salt And Pepper, to taste

2 Tablespoons Minced Fresh Parsley

2 Tablespoons Chopped Fresh Basil

Croutons

1/2 whole Baguette, Sliced Into Rounds

1/2 cup Freshly Shredded Parmesan Cheese

Fresh Basil, For Garnish

Directions

In a large pot, heat butter and oil over medium-high heat, then add onion, garlic, and carrots. Stir and cook for 5 minutes. Add tomato paste and stir it in, cooking for another 2-3 minutes. Add canned tomatoes with their juice, broth, and water. Stir together and bring to a boil, then reduce the heat, cover the pot, and simmer for 15-20 minutes, longer if you have time. Use an immersion blender to puree, still leaving some texture to the tomatoes. Add cream, salt, pepper, parsley, and basil, and simmer for another 5 minutes.

To make the croutons: drizzle crostini rounds lightly with olive oil. Place little piles of Parmesan in a nonstick skillet. Place a crostini round on top of each pile. Turn on the heat to medium. Press with a spatula as you melt the cheese into each round. When set, flip the crouton to the other side to toast.

Serve soup with one or two croutons on top and a little bit of basil.

 

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Chicken Strips

Chicken Strips

Ingredients

5 tablespoons butter

2 cloves garlic, minced

3/4 cup panko breadcrumbs

1/4 cup freshly shredded parmesan cheese

Salt and pepper

1 1/4-1 1/2 lbs boneless skinless chicken breasts

Directions

In a small saucepan, melt butter over medium-low heat; as butter starts to melt, add minced garlic into the saucepan.

Once butter has melted, remove from heat and pour garlic butter mixture into a low flat dish, like a soup plate or pie pan.

In another low, flat dish, combine panko, parmesan, and parsley if using; add salt and pepper to suit your tastes.

Preheat oven to 400F; have ready a baking pan that’s been lightly sprayed with nonstick cooking spray.

Remove chicken tenderloin from breasts and leave whole, then cut breasts crosswise into strips.

Roll chicken pieces into garlic butter, then completely dredge in panko mixture; place on prepared baking pan.

Should you have any panko mixture left over when you are done, sprinkle over chicken strips; should you have any melted butter left over, pour over chicken.

Bake in preheated oven for 15 to 20 minutes, or until chicken is just cooked through.