Phil Vickery’s dynamic soup and a sarnie duos
Fancy a soup, but want a little extra on the side? Phil Vickery's sharing his favourite dynamic duos to prove that soup and sandwich recipes are the ultimate comfort food on a chilly lunchtime. He’s serving a classic tomato soup with a cheesy, pesto toastie and a warming creamy chicken soup with a ham and mustard sarnie.
Cream Of Chicken Soup With Ham And Mustard Toastie
Serves 4
Ingredients
For the cream of chicken soup
4 chicken thighs, bone in and skin off
2 large onions, finely chopped
1 medium leek washed well and finely chopped
200g white button mushrooms, washed well and sliced
700 - 800ml water
300ml milk
2 chicken stock cubes
35g salted soft butter
30g plain flour
Salt and ground pepper
For the ham and mustard toastie
200g good quality cooked ham, cut into very small pieces
4 tbsp mayonnaise
1 heaped tbsp seed mustard
2 heaped tbsp dried breadcrumbs
4 egg yolks
Pepper
4 slices thick white bread, crust on
Method
1. Place the chicken thighs, onions, leek, mushrooms, water, milk, stock cubes and into a pan. Season with a little salt and pepper and bring to a simmer, then cook for 20 minutes.
2. Add a dash of pepper and salt and bring to a boil and simmer for 10 minutes.
3. Remove the cooked thighs and the bone then chop the chicken into very small pieces.
4. Place the stock back onto the heat, mix together the flour and softened butter, and whisk into the soup, then bring to a simmer to thicken.
5. Once thickened, liquidise until you have a fine puree. Pour back into a saucepan along with the cooked chicken pieces, reheat, and season if needed. The cream can be added as an optional extra.
To make the ham and mustard toastie
1. Place the ham, mayo, mustard, breadcrumbs, and egg yolks into a bowl and mix well
2. Preheat a grill to medium heat and toast the bread on both sides.
3. Pile the ham mix onto one side, making a nice dome in the middle, and pop under the grill until you have a nice glaze - take your time so it glazes, sets, and does not burn all at the same time.
4. Cut into diagonal slices and serve with the soup.
Tomato soup with a cheese and pesto toastie
Ingredients
For the tomato soup
3 400g tins plum tomatoes
4 cloves garlic, finely chopped
2 tbsp tomato puree
4 tbsp olive oil
450ml water
2 10g vegetable stock cubes
Cornflour and water mixed together
Pinch of salt
Pinch of sugar
Balsamic vinegar
Ground pepper
100ml single cream
For the Cheese and pesto toastie
6 slices white bread
300g finely grated mature Cheddar cheese
4-6 tbsp mayo, roughly
1 tbsp green pesto
Method
To make the tomato soup1. Preheat the oven to 200C, Gas mark 6.
2. Place the tomatoes, garlic, tomato puree, and olive oil onto a non-stick baking tray. Break the tomatoes up using a fork and mix everything together. Cook for 30 minutes to roast and reduce down, this helps to intensify the flavour.
3. Once cooked, place the tomatoes into a saucepan then add the water and stock cubes. Bring to a boil and simmer for 10 minutes.
4. Liquidise the soup and pass it through a fine sieve.
5. Reheat the soup and then add a little cornflour and water to thicken slightly, then season well with salt, sugar, balsamic vinegar, and pepper. Stir In the cream
To make the cheese and pesto toastie1. Preheat the grill to the highest setting, then lightly toast the bread on both sides.
2. Mix the cheese, pesto, and mayo together really well.
3. Place 2 slices of bread onto baking parchment, on a baking sheet, untoasted side down. Spread half of the cheese mix over the bread, nice and evenly.
4. Top with the 2 fully toasted slices, then spread on the remaining cheese mix and press down. Finally, add the last piece of toast uncooked side up and press again.
5. Gently toast for 3-4 minutes, then carefully turn the sandwich over and cook the bottom uncooked slice until golden.
6. Remove from the grill and leave to cool for a couple of minutes, then cut into diagonals. Serve with the soup.