Soup

"Creamy potato soup with fresh dill, paired with flat bread panini's, filled with pastrami, Mozzarella, goat cheese, spicy Calabrian chilis and grilled onions"

Ingredients

Note: You will need a blender and a panini press for this recipe. If you don't have a panini press a cast iron skillet can be used to toast and melt the panini's.  

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Dill, Potato Soup

3 pounds Gold potatoes

4 tablespoons unsalted butter

1 1/2 cups small dice, white onion

1 cup small dice, celery

1 tablespoon freshly, minced garlic

1 quart vegetable broth

2 tablespoons chopped, Italian (flat leaf) parsley

Fresh dill 

1 teaspoon white balsamic vinegar

3/4 cup heavy cream

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Pastrami Panini's 

Sautéed Onions

1 large white onion sliced into rounds

Unsalted butter

Salt & pepper

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Goat Cheese Spread

4 ounces good quality, goat cheese, room temp

4 ounces cream cheese, room temp

3 tablespoons sour cream 

1/2 teaspoon fresh minced, garlic

1/2 teaspoon jarred, chopped, Calabrian chili peppers in oil 

Salt

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Flatbread from deli

Thinly sliced pastrami

Mozzarella slices

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Directions

Fill a 2 quart (or larger) pot about halfway with cold water. Peel the potatoes, cut into about 1 inch shapes and add to the pot, as you go. Salt the water well and bring to a boil. The top of potatoes should be covered by about 1 1/2 inches of water. Reduce heat and cook until very tender. Water should be simmering not boiling. Drain off water and set aside until ready to use.

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Add the the butter to a 3 quart pot and heat over medium temperature. Add the onion, celery and garlic and cook until onions are translucent, stirring often. The vegetables should be sweating not sautéing. Reduce heat if needed. Add 1 cup of the vegetable broth and cook until broth is almost completely evaporated/reduced. Scrape into the blender and add 2 cups of the boiled potatoes, 1 cup of the broth, parsley and 1 1/2 teaspoons of finely chopped dill. Puree well and then pour into the 3 quart pot. Pour the rest of the broth down the sides of the blender to remove any puree, and then pour into the pot. 

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Add 1 1/2 to 2 more teaspoons of finely chopped dill, the balsamic vinegar, rest of the boiled potatoes and heat the pot over medium temperature, stirring often. Once hot, season with salt & pepper and stir in the heavy cream. Keep warm over low temperature until ready to serve. Serve with the pastrami panini's.  

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Pastrami Panini's 

Sautéed Onions

Add 3-4 tablespoons of butter to a large non-stick skillet over medium temperature. Add onions, cover and cook until translucent, stirring occasionally. Remove cover, season with salt & pepper and cook until onions take on some color. Remove from heat. 

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Goat Cheese Spread

Add all of the ingredients to a bowl and combine until smooth using an electric mixer.  

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Cut the flatbread into desired sizes for panini's. Brush some of the goat cheese spread onto a slice of the flat bread, top with a slice of mozzarella, followed with the onion, sliced pastrami and then another slice of flatbread. Toast/melt using your panini press or your cast iron skillet. Serve. 

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