This
is an adaptation of an Ina Garten Recipe from her book The Barefoot Contessa,
Foolproof.
2-3
Tbs. good olive oil
2
yellow onions, chopped
3-4
cloves garlic, minced
2
tsp. dried dill
4
cups chicken stock
28
oz. can crushed tomatoes
1
tsp. granulated sugar
Kosher
salt and freshly ground pepper, to taste
½ cup
orzo, cooked until al dente
½ cup whipping cream
1
grilled cheese sandwich, cut into crouton-size squares
In
a large stock pot or Dutch oven, heat oil over medium heat; when hot, add
onions and sauté for 12-15 minutes or until softened and translucent. Add the garlic and dill and cook for 1 more
minute; add the chicken stock, crushed tomatoes, and sugar; season with salt
and pepper. Bring soup to a boil, then
lower heat and let soup simmer gently for 15-20 minutes. When ready to serve soup, stir in orzo and
half and half and cooked until heated through.
Serve soup topped with warm grilled cheese croutons.
Now
You’re Cookin’,
Chef
Alli
