Wednesday

Tomato-Zucchini Soup 2 ways, with Cheese Toasts


~Tomato Zucchini Bisque with Cheese Toasts~


Recently I've been sampling recipes from the 
Clinton St. Baking Company Cookbook: 
Breakfast, Brunch & Beyond from New York's Favorite Neighborhood Restaurant
  
authored by the owners  
DeDe Lahman and Neil Kleinberg.

After collecting cookbooks for so many years, 
these days I am particular about any that I add to my 
(groaning) bookshelves.
 
However after reading the reviews on amazon.com, 
and reading through the book in person ~  
I'm really happy I decided to get this one. 
I'm currently working my way
through some of their fantastic recipes.
It's a beautiful cookbook with plenty of
gorgeous full page photos of many of the recipes.



(Click the link to take a free look inside the cookbook)


While their bakery and restaurant are noted as being 
New York's number one breakfast spot by many fans 
(and famous for their long waits to get in the door)
 attesting to their popularity. 

And the bonus is the cookbook also includes recipes 
for many items from their lunch and dinner menu.  

The first thing I cooked from the book that isn't a breakfast/brunch 
item was this Tomato Zucchini Bisque, which I tweaked just a little bit. 
And if you're eating Dairy Free,
you can simply omit the milk or cream, and it's still delicious.

To make the bisque, first you cook the vegetables,
then smooth it out by running the mixture through
the blender in two batches; at this point you add the
cream if you're using it.  I did ~ and yum!!

And since this recipe yields  8 to 10 servings, I
only processed half of the recipe; 
the rest I servedas a Chunky Tomato-Zucchini soup, 
without the cream. I garnished with shaved Parmesan 
and a sprinkling of fresh thyme leaves.
 
I'm not sure they serve it chunky-style at
the restaurant (it's not mentioned in the book) 
 it was delicious as well!

I used a creamy goat cheese to make the Cheese Toasts,
but you can substitute any cheese that melts well.



~Yummy Chunky Tomato Zucchini Soup~



Since we couldn't decide which version we preferred~ 





I served both!

 
This made a hearty, and delicious dinner on a dark, stormy night. 
(And great lunch the next day as well!)


If you would like my version of these recipes with my own
tweaks, hop on over to my recipe blog.

To learn more about Clinton Street Baking Company
you can take a look at their website (and their menus.)

Do you have a favorite comforting cool weather soup?
I'd love to hear about them!

Thanks for stopping by, friends. xo ~Mari


10 comments:

  1. I find your pics...wonderful...have a nice day, ciao Flavia

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  2. I find your pics...wonderful...have a nice day, ciao Flavia

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  3. This comment has been removed by the author.

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  4. I will certainly click and see.Sure to make this..I had never heard of the book or the bakery.
    Mouth watering photos Mary:-)

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  5. Did you trythe biscuits?:-) Or the blueberry crumb muffins?
    X

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  6. Delish! Looks really good. I think I'd opt for the dairy free version, just because I like the way it looks. Take care, P

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  7. I think I'd prefer the chunky version - but both soups look delicious!

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  8. Will definitely try this soup - I have a go-to tomato soup but always willing to try something new. Here's my favorite soup recipe:
    Florentine Chicken Soup

    1 cup uncooked penne or medium tube pasta
    1 package (6oz) ready-to-use chicken breast cuts
    4 cups chopped fresh spinach
    1 jar (7 ¼ oz) roasted sweet red peppers, drained and sliced
    3 fresh rosemary sprigs, chopped
    ½ teaspoon garlic powder
    ¼ teaspoon pepper
    1 tablespoon butter
    1 ½ cups reduced sodium chicken broth
    ¾ cup Alfredo Sauce
    3 tablespoons prepared pesto
    2 tablespoons pine nuts, roasted
    1 tablespoon shredded Parmesan cheese

    Cook pasta according to directions. Meanwhile, in a large saucepan, saute the chicken, spinach, red peppers, rosemary, garlic powder ad pepper in butter until spinach is wilted.

    Stir in the broth, Alfredo sauce and pesto; cook for 4-5 minutes or until heated through.

    Drain pasta and add to the soup. Garnish with pine nuts and Parmesan cheese.

    Yield: 5 cups
    When in a hurry I use store bought cooked rotisserie chicken.

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  9. Hi there. Food on Friday: Tomatoes is open for entries. This looks like a neat one! I do hope you link it in. This is the link . Cheers

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  10. Hi there, there is a new collection of book links going down at Carole's Chatter. This time we are collecting links to posts about your very most favourite cookbooks. Here is the link Your Favourite Cook Books Please do pop by and link in – maybe this nice one? Have a lovely day.

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Thank you for your comments, friends ~ they make my day!

A Sampling of my food . . .

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