Grilled Cheese Two Ways

I made two delicious combinations of grilled cheese today. The top is a black truffle cheese with some sliced sun dried tomatoes, and the bottom is Gruyere with melted leeks both grilled to melty perfection!

Summery Corn Soup with Chive Oil

I love summer for many reasons, but mostly because it brings a wide variety of fruits and vegetables that I enjoy like watermelon, peaches, and corn. So I decided to make a bright and cheery corn soup with a drizzle of chive oil.




Soup Ingredients:

• 4 Ears of Fresh Corn (Kernels Removed)
• 1 Onion Diced
• 2 Cloves of Garlic
• 2 Sprigs of Fresh Thyme
• 3 Bay Leaves
• 1 Cup of Heavy Cream
• 1 Cup Chicken Stock

Place cobbs in a pot with cream and 1 bay leaf. Bring cream to a light simmer over medium high heat then switch off and cover to steep for 20 minutes.

In a second pot pour a little canola oil and heat over medium high heat. Put onions in the pot and sprinkle with salt to sweat. Once onions are translucent, add the corn kernels, herbs, chicken stock, and salt to taste and bring to a simmer. Once stock is simmering turn down heat to low and cover until kernels are tender.

Once the corn kernels are tender, puree using either an immersion blender or a standard food processor adding a little stock and cream.

Pour soup through a mesh strainer.

Ladle soup into a bowl and garnish with your choice of toppings such as chopped chives, chive oil (as seen in picture), or a dollop of creme fraiche. Enjoy!