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Kimchi Grilled Cheese & carrot Soup! #shorts #carrot #fyp #viral #cheese #sandwich #food #trending
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Carrot soup
2 TBSP EVOO
1/2 TBSP salt
2-3 cloves garlic
1 yellow onion
1/2 TBSP Curry powder
7-8 medium carrots
8-10 cups chicken stock
chives to finish
creme fraiche to finish.
Sandwiches:
8 slices sourdough bread
softened butter
Kimchi
1 1/2 cups mozzarella cheese
1 1/2 cups sharp cheddar
In a pot over medium heat, add onions, and cook for 4 minutes, then add your garlic and curry powder cook for 1 minute. Then add carrots, chicken broth, salt, and pepper. Bring to a boil Drop to a simmer and cook until everything is soft. then blend your soup until smooth. Season to taste with salt and pepper.
For the sandwiches, spread softened butter on one side of each slice of bread with butter. Flip one slice so the buttered side is down, adding the cheese and kimchi evenly on the bread. Cover with the second piece of bread, buttered side up.
To a griddle pan or cast iron skillet set over medium heat, add sandwich. Cook until the underside is a rich golden brown, about 2-3 minutes. Remove the lid, carefully flip the sandwich and press it firmly with a spatula. Cook until the second side is evenly browned as well, and you can see the cheese melting inside about 2 more minutes. Transfer to cutting board. Cut each sandwich in half.
6. To serve: on a plate add your sandwich, serve with soup and garnish with chives and sour cream.
Enjoy!
2 TBSP EVOO
1/2 TBSP salt
2-3 cloves garlic
1 yellow onion
1/2 TBSP Curry powder
7-8 medium carrots
8-10 cups chicken stock
chives to finish
creme fraiche to finish.
Sandwiches:
8 slices sourdough bread
softened butter
Kimchi
1 1/2 cups mozzarella cheese
1 1/2 cups sharp cheddar
In a pot over medium heat, add onions, and cook for 4 minutes, then add your garlic and curry powder cook for 1 minute. Then add carrots, chicken broth, salt, and pepper. Bring to a boil Drop to a simmer and cook until everything is soft. then blend your soup until smooth. Season to taste with salt and pepper.
For the sandwiches, spread softened butter on one side of each slice of bread with butter. Flip one slice so the buttered side is down, adding the cheese and kimchi evenly on the bread. Cover with the second piece of bread, buttered side up.
To a griddle pan or cast iron skillet set over medium heat, add sandwich. Cook until the underside is a rich golden brown, about 2-3 minutes. Remove the lid, carefully flip the sandwich and press it firmly with a spatula. Cook until the second side is evenly browned as well, and you can see the cheese melting inside about 2 more minutes. Transfer to cutting board. Cut each sandwich in half.
6. To serve: on a plate add your sandwich, serve with soup and garnish with chives and sour cream.
Enjoy!
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