Tomato Orzo Soup with Grilled Cheese Croutons

Last week I started the process of sleep training my almost 4 month old.  I definitely was skeptical at first.  Like, how could you let your baby cry for any period of time while you just sit there, watching on the monitor?  You feel guilty!  Almost like you are depriving him of something.  What if he's hungry again and having a growth spurt?  What if he is scared?  What if he just needs me to hold him right now?!  All these thoughts overwhelm your mind, and it's almost too much to bear.  However, I know this is best for him.  He needs good solid naps and nighttime sleep for crucial child development. It has been challenging but successful thus far.  Two steps forward, one step back it seems, but he will get there.  What are your challenges this week?  

In other news...  We've been having a bit of a cold spell, and I have been loving it.  Total soup weather!  And this soup is to die for.  This tomato soup has a secret ingredient which makes it so ridiculously good.  Saffron.  Saffron literally transforms food, giving soups and risottos outrageous color and depth of flavor.  A great peppery kick!  And if you are ready for such an induldgence, those gruyere grilled cheese croutons you see scattered on top are just ridiculous.  

Tomato Orzo Soup with Grilled Cheese Croutons

YEILD: 4-6 Servings 

 ingredients:

3 tablespoons olive oil

3 cups yellow onions, chopped (2 onions)
1 tablespoon minced garlic (3 cloves)
4 cups chicken stock
1 (28-ounce) can crushed tomatoes, preferably San Marzano
Large pinch of saffron threads*

Kosher salt and freshly ground black pepper
1/2 cup orzo
1/2 cup heavy cream
Grilled Cheese Croutons (see below)
 

directions:

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.

Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.

Serve hot with Grilled Cheese Croutons scattered on top.

Grilled Cheese Croutons

ingredients:

4 (1/2-inch-thick) slices country white bread

2 tablespoons unsalted butter, melted

4 ounces Gruyere cheese, grated

directions:

Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.

Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes.

Recipe adapted by Ina Garten