Hi my name is Bryan Davis on “Chef Bryan’s Kitchen” and today we’re going to be making a tomato soup. We’re going to turn our heat way down, pull our lid off, now were going to finish our soup.
So we got a nice you know, red tomato look to our soup, so now were going to finish it. Okay these is basically a mixture that you can use inside the pot. You don’t really have to pull the soup or whatever you’re using out of the pot, you can just lower this in, there is a button over here, you turn on just turns the blade and you can puree right in the pot. So you want to be careful this is very hot, so you don’t want to go crazy on it because it will splash, you know, and if splashes and gets on you it will burn. Okay, so that’s all were going to do with the burr mixer.
So now were going to finish and very simply to finish our soup, we’re going to add about two nice big tablespoons of sour cream and stir that in and we’re going to chop up our fresh dill, got our fresh dill here. You don’t really have to, you know chop it up super fine but you definitely want to get a nice chop on it, so were going to take our dill, were going to drop our dill in stir that around and as soon as the dill hits the heat you can smell the dill flavor coming out.
So now what were going to do is were going to give it a little taste if we need to adjust our seasonings, we’ll adjust our seasonings, got a great dill flavor, I'm going to add a little bit of salt, little bit of fresh crack pepper. And what I’m going to do with the erregula is I’m going to just do a nice little rough chop I want some, you know, kind of large pieces in there. But I don’t want them huge because when the erregula hits the heat, the heat going to wilt the erregula down, so—and I’m not going to put in the actual pot of the soup.
What I’m going to do is I’m going to take my bowl and I’m going to put the erregula in the bottom, I will take my ladle and spoon the soup into the bowl right on top of the erregula. And then, okay, so now what were going to do were just going finish it off with a little bit of the chopped erregula and one little dot of the sour cream. And that’s our tomato dill soup and now with the grilled cheese I’m going to show you another way if you have a little cocktail dinner type party and you want to do something like this kind of old style in a new fashion.
What we’re going to do is were going to take the erregula, like a fourth of the glass here and what were going to do is just take a little bit of erregula put the erregula in the bottom. I’m going to take our soup and we’re just going to put a little bit you know right in our port glass. And take a little bit more of the erregula and top it off a little small dot of the sour cream.
And then we have some grilled cheese that we made earlier and we’re basically just going to, you know, put our grilled cheese right in our port glass. And now that we’ve got the sour cream on it the finishing touch is we’re going to take our port this is just is a Sediment Tawny Port and were just going to put a little bit you could pour it right out of the bottle. But it’s a little hard to, you know, to how much you’re going to use and you’re going to take a little bit of the port and you just going to drizzle it you know right over the top of the soup. And it’s going to add a nice little flavor and a little depth of the flavor.
So if you wanted you could add the pork in the soup towards the end as you were cooking it, but I kind of like the flavor contrast between the soup and the pork kind of its in raw form. So you know with that there’s a regular lunch type size and then a little cocktail size you know. And it works great for a lunch or for you know a little afternoon snack.
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