Brad's panini w/ cream of broccoli & turnip green soup

Introduce

Chef :

wingmaster835

Brad's panini w/ cream of broccoli & turnip green soup

Sticking with my smokehouse theme as of late, this recipe showcases 3 types of smoked cheese that I smoked myself. The panini also has beechwood smoked ham & jerk spiced turkey. The recipe for the soup is enough to serve 6 or so people.

Ingredient

2 tbs

butter

large shallot, sliced

3 cloves

minced garlic

large broccoli crowns with a few inches of stem on each one

3 qts

chicken broth

2 tbs

apple cider vinegar

1/2 lb

chopped turnip greens

3 sprigs

fresh tarragon

1 qt

whipping cream, not heavy cream

2 cups

grated smoked cheddar cheese

grain whole wheat bread

Cooking instructions

* Step 1

Start with the soup. Heat a large Dutch oven over medium heat. When heated add butter and shallots. Sauté until shallots start to caramelize. Add garlic and sauté 2 more minutes.

* Step 2

Separate the broccoli stalks from the broccoli florets. Slice broccoli stalks thinly. Set aside.

* Step 3

When shallots are done, add broth and vinegar. Bring to a boil. Add broccoli stalks and cook until they tenderize.

* Step 4

Then add broccoli florets, turnip greens, and tarragon. Simmer until everything tenderizes.

* Step 5

Use an immersion blender to blend everything in the pot until it is smooth. Add half and half. Bring back to a simmer. Stir often. add salt and pepper to taste. If you are good with the consistency, move to next step. If you feel it needs to be a little thicker, mix cold water and corn starch at a 1:1 ratio. Slowly add to simmering soup until you get desired consistency.

* Step 6

Add cheddar to soup and stir until melted.

* Step 7

I used a George foreman grill to cook the paninis, but in a pan works too.

* Step 8

Butter the outsides of the slices of bread. On the insides, spread mayo and mustard. Next layer your desired ingredients on your sandwiches. Use a little cheese in between each layer to kind of act like glue.