Name: Jalapeño-Cheddar Grilled Cheese with Creamy Zucchini-Leek Soup
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ (227 g) blocks cheddar cheese; 710 ml chicken or vegetable broth; 6 jalapeño peppers; 3 leeks; 12 slices whole grain bread; 1065 ml whole milk; 6 medium zucchini squash; all-purpose flour; black pepper; butter, unsalted; salt

Jalapeño-Cheddar Grilled Cheese with Creamy Zucchini-Leek SoupJalapeño-Cheddar Grilled Cheese with Creamy Zucchini-Leek Soup — a 45-minute dinner recipe with 11 ingredients, serving 6.Ingredients

1 ½ (227 g) blocks cheddar cheese

710 ml chicken or vegetable broth

6 jalapeño peppers

3 leeks

12 slices whole grain bread

1065 ml whole milk

6 medium zucchini squash

all-purpose flour

black pepper

butter, unsalted

salt

Instructions

Wash and dry the fresh produce.

Trim off the root end and the dark green top of the leeks, leaving only the white and pale green parts. Cut leeks in half lengthwise and rinse under running water, separating the layers to remove any dirt and grit. Slice crosswise into ½-inch half-moons.

Preheat a large pot over medium-high heat.

Once the pot is hot, add butter and swirl to coat the bottom. Add leeks and cook, stirring occasionally, until soft, 4-5 minutes.

Meanwhile, halve zucchinis lengthwise, then thinly slice crosswise into half rounds. Add to the pot with the leeks.

Add flour to the pot; cook, stirring constantly, until combined, about 1 minute.

Gradually stir milk into the pot, then add the broth, salt, and pepper. Bring to a boil over high heat, then reduce heat to low and simmer, covered, for 10 minutes, or until zucchini is tender.

Meanwhile, quarter the jalapeño peppers lengthwise; seed and remove ribs of the jalapeños with a spoon. Slice lengthwise into thin strips. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing).

Preheat a large skillet over medium-high heat.

Coarsely grate cheddar.

Once the skillet is hot, add butter and swirl to coat the bottom. Add the jalapeño strips and cook, stirring often, until soft and golden, 3-4 minutes. Remove from heat.

Top half of the bread slices with half of the cheddar. Add jalapeño strips and cover with remaining cheese. Close sandwiches and gently press to secure ingredients.

Return skillet to the stove over medium-low heat.

Once the skillet is hot, add butter and swirl to coat the bottom. Working in batches if necessary, place sandwiches in the skillet and cook, flipping once, until bread is golden brown and cheese is melted, 3-4 minutes per side. Once done, transfer to a cutting board; slice sandwiches in half.

Using an immersion (hand) blender (or regular blender), purée the soup until smooth.

To serve, divide soup between bowls. Serve with sandwiches and enjoy!

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