Grilled cheese and tomato soup

Grilled cheese sandwiches and tomato soup are as classic a pairing as apple pie and ice cream or peanut butter and jelly.

But even classics can be elevated: apple tart with vanilla bean ice cream, for example, or Nutella with homemade raspberry jam. And when it comes to soup and sandwich, try chef Eric Kelly’s recipes for Grilled Brioche and Fontina Cheese Sandwiches and Cream of Tomato Soup.

Much of the year, this duo is on the lunch menu at ~scape American Bistro, 48 Maryland Plaza in the
Central West End. Although ~scape is not open for lunch in the winter, the soup and sandwich also are served at a sister restaurant, crepes: etc., at 52 Maryland Plaza.

Grilled Brioche and Fontina Cheese Sandwiches
Chef Eric Kelly, ~scape and Crepes: etc.

Yield: 4 servings

4 tablespoons butter, divided
12 ounces fontina cheese, sliced
8 (1/2-inch) slices brioche

Place a griddle over medium heat. Melt 2 tablespoons butter on the griddle.

Assemble each sandwich by placing 3 ounces of sliced fontina between 2 slices of brioche. Place each sandwich on the griddle; cook until golden brown. Transfer to a plate while you melt the remaining 2 tablespoons butter on the griddle.

Return sandwiches to the griddle, uncooked sides down. Cook until golden brown.

Cream of Tomato Soup
Chef Eric Kelly, ~scape and Crepes: etc.

Yield: 4 servings

2 tablespoons butter
1 slice bacon, diced
1/2 medium onion, chopped
1/4 cup chopped carrot
1/4 cup chopped celery
2 cloves garlic, minced
3 tablespoons all-purpose flour
3 cups chicken stock or broth
2 cups whole canned tomatoes
2 sprigs Italian flat-leaf parsley
2 bay leaves
1 cup heavy cream
Kosher salt
Freshly cracked black pepper
4 tablespoons crème fraiche, divided

Place butter and bacon in a large saucepan over medium heat. Cook until bacon is dark brown and crisp. Using a slotted spoon, remove bacon. If desired, cover and refrigerate for use in another dish.

Add onion, carrot and celery to pan. Reduce heat to medium-low. Cook for 8-10 minutes, stirring frequently. Add garlic; cook 3 minutes. Using a wooden spoon, stir in flour; cook for 5 to 6 minutes, stirring constantly.

Increase the heat to medium-high; whisk in chicken stock until smooth. Bring to a simmer, then add tomatoes, parsley and bay leaves. Cook 10 minutes.

In another saucepan, bring heavy cream to a boil. Pour the cream into tomato mixture; let simmer 2 to 3 minutes. Remove bay leaves and parsley. Using an immersion blender, puree soup. Season to taste with salt and pepper.

To serve, ladle soup into bowls. Garnish each serving with a tablespoon of crème fraiche.