Food + Wine

Soup and Sandwich

*Provencal Tomato Soup with Grilled Strawberry, Brie and Caramelized Onion Croissants
This came out so much better than when I cooked it in my head! I made the soup how I normally do except that I added tarragon and fennel seeds, along with the garlic and onion, (therefore being able to call it ‘Provencal’:) I topped each bowl with a few cherry tomatoes from my mom’s garden (just because they’re pretty) and a spoonful of pesto made with basil, tarragon, lemon zest, asiago cheese and sunflower seeds. The sandwiches were too die for….really, really surprising and yummy. I started with a whole grain croissant (who knew?!) and filled it with slices of brie, caramelized onions and fresh strawberry slices, then used my handy-dandy panini press. (I sprinkled a little sugar on the berry slices to ensure proper sweetness)
The combination of flavors was incredible. I do hope you give it a try!

Sent on the Sprint® Now Network from my BlackBerry®

Previous Post Next Post

You Might Also Like


  • Reply Anonymous September 1, 2009 at 10:06 pm

    Saw whole-wheat croissants at HT today and thought at once of your strawberry-brie sandwich. What inspiration you are! I've got a lot of ripe peaches, think I'll try some with a bit of basil chiffonade and brie in a whole-wheat croissant for breakfast. Thanks, Everyday Champagne!

  • Reply Everyday Champagne September 4, 2009 at 12:36 pm

    That sounds amazing!! Peaches and basil…yum! I'd love to know how that turned out. What cheese did you use?

  • Leave a Reply