NEW YORK (CBSNewYork) – Many would say the perfect recipe to warm you up on a crisp autumn day is soup and grilled cheese sandwich. Brandon Fay , managing director of Trattoria Dell’arte stopped by to show CBS2’s Andrea Grymes and Cindy Hsu some delicious new ideas for the fall. The ultimate soup and sandwich combo – Pumpkin soup with grilled cheese croutons For the pumpkin soup: 2 tbsp. extra virgin olive oil 1 onion, finely chopped 1 bay leaf 1 carrot, peeled and finely chopped 1 rib celery, finely chopped 15-oz. can of pumpkin puree 1 quart of vegetable stock Kosher salt and freshly ground black pepper to taste ¼ tsp freshly grated nutmeg ½ cup heavy cream For the grilled cheese: 2 slices marbled rye, crust removed 1/3 cup grated fontina cheese Butter, for greasing How to make the soup: In a stock pot, heat oil over medium heat; sweat onions and bay leaf until translucent, about 5-8 minutes. Add carrots and celery, and sweat until softened, an additional 8-10 minutes. Add pumpkin puree and saute until slightly caramelized, about 5 minutes. Add stock and bring to a boil; reduce to a simmer and mix soup until pumpkin puree evenly distributes; let simmer for 20 minutes or until vegetables are very soft. Remove bay leaf, and pulse soup with a stick blender until smooth. Slowly pour in the cream and continue to puree until creamy. Season to taste and add the nutmeg. How to make the grilled cheese: When you’re ready to serve the soup, butter one side of each rye slice. Place bread buttered-side down and top with fontina inside and season with salt and pepper; close sandwich and set aside. Heat a nonstick pan over medium heat and add sandwich, pressing down to get a good sear. Cover and let cook until cheese begins to melt, about 3 minutes. Flip and continue to sear remaining side until bread is nicely caramelized, about 3 minutes. Remove and quarter. Portion soup into two bowls and garnish with grilled cheese sandwiches. Pecorino & Lemon Roasted Broccoli 2 heads of broccoli, cut into bite-size florets ½ cup extra virgin olive oil, plus more for garnish 2 cloves garlic, minced Kosher salt and freshly ground black pepper, to taste 1 lemon, zested and juiced 1 cup grated pecorino cheese 2 cups labneh (or Greek yogurt) How to make it: Preheat oven to 400F. On a sheet pan, toss broccoli with oil, garlic, salt, pepper, and half of the lemon zest. Arrange in a single layer and roast until tender and slightly charred, about 20-25 minutes. In the interim, mix the remaining lemon zest and half the lemon juice with the labneh; season to taste with salt and pepper. Spread the labneh on the bottom of a large platter. Top with roasted broccoli and finish remaining lemon juice and pecorino. Drizzle with olive oil.
Delicious Recipes To Warm You Up This Fall