This is probably one of H’s favorite meals of all time. She LOVES grilled cheese and tomato soup, and for today’s first snow of the season, I decided to bring this classic pairing up a couple notches. I personally don’t really care for tomato soup, so I added some fennel to make it a little more interesting. For the sandwich, I took the best melter of all eternity, Gruyere, and paired it with my sauteed garlic spinach for a nice acidic lusciousness.

The soup was very light but deep in flavor. There was a complexity that lingered on the palate that felt supremely comforting. And the sandwich, dunked in the soup, was just perfect. I used a smoked salt and rosemary compound butter on the bread that added nice woody accents. The spinach gave it what all good grilled cheese sandwiches need – acidity. Mustard, pickles, or tomato can all accomplish this, but the texture of the spinach was just divine. Yum! FULL POST