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Farmhouse Soup & Grilled Cheese
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Meal-kit idea from Bardwell Farm Store
Recipe Serves 2 people
Ingredients
Hearty Vegetable Soup
1 Tbsp butter
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, sliced
2 medium potatoes, diced
¼ small head cabbage, shredded or chopped
3 cups chicken stock
2–3 sprigs fresh thyme
¾ tsp kosher salt (to start, adjust to taste)
¼ tsp black pepper
Classic Grilled Cheese
4 slices sourdough bread (2 sandwiches)
4 slices cheddar cheese
1½ Tbsp butter, softened (for grilling)
Warm Macoun Apples (Dessert)
2 Macoun apples, cored and sliced
½ Tbsp butter
Small pinch of salt
Method
1. Make the soup
In a medium pot over medium heat, melt 1 Tbsp butter. Add the onion and a pinch of salt. Cook 6–8 minutes until soft and lightly golden.
Stir in garlic and cook 30 seconds. Add carrots and potatoes, stirring to coat.
Add cabbage, thyme, remaining salt, and pepper. Pour in 3 cups chicken stock, just enough to cover the vegetables.
Bring to a gentle simmer, reduce heat, and cook uncovered 25–30 minutes, until potatoes are tender and broth is rich. Remove thyme stems and adjust seasoning.
2. Grill the cheese
Butter one side of each slice of sourdough.
Layer cheddar slices between unbuttered sides and cook in a skillet over medium-low heat until bread is golden and cheese is melted. Slice in half.
3. Warm the apples
Melt ½ Tbsp butter in a small skillet over medium heat. Add Macoun apples and a tiny pinch of salt. Cook 5–7 minutes, stirring gently, until just tender and glossy.
Serve hot bowls of vegetable soup with grilled cheese on the side for dipping. Finish with warm Macoun apples for a simple, naturally sweet dessert. Enjoy!
Recipe Serves 2 people
Ingredients
Hearty Vegetable Soup
1 Tbsp butter
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, sliced
2 medium potatoes, diced
¼ small head cabbage, shredded or chopped
3 cups chicken stock
2–3 sprigs fresh thyme
¾ tsp kosher salt (to start, adjust to taste)
¼ tsp black pepper
Classic Grilled Cheese
4 slices sourdough bread (2 sandwiches)
4 slices cheddar cheese
1½ Tbsp butter, softened (for grilling)
Warm Macoun Apples (Dessert)
2 Macoun apples, cored and sliced
½ Tbsp butter
Small pinch of salt
Method
1. Make the soup
In a medium pot over medium heat, melt 1 Tbsp butter. Add the onion and a pinch of salt. Cook 6–8 minutes until soft and lightly golden.
Stir in garlic and cook 30 seconds. Add carrots and potatoes, stirring to coat.
Add cabbage, thyme, remaining salt, and pepper. Pour in 3 cups chicken stock, just enough to cover the vegetables.
Bring to a gentle simmer, reduce heat, and cook uncovered 25–30 minutes, until potatoes are tender and broth is rich. Remove thyme stems and adjust seasoning.
2. Grill the cheese
Butter one side of each slice of sourdough.
Layer cheddar slices between unbuttered sides and cook in a skillet over medium-low heat until bread is golden and cheese is melted. Slice in half.
3. Warm the apples
Melt ½ Tbsp butter in a small skillet over medium heat. Add Macoun apples and a tiny pinch of salt. Cook 5–7 minutes, stirring gently, until just tender and glossy.
Serve hot bowls of vegetable soup with grilled cheese on the side for dipping. Finish with warm Macoun apples for a simple, naturally sweet dessert. Enjoy!
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