Chef’s Corner

Chef Will Herring

Chef Will Herring

Photography by Queon “Q” Martin.


“Something comforting and simple for
a chilly winter day.”

Ultimate Grilled Cheese and
Winter Vegetable Soup

Course: Lunch/Dinner
Cuisine: American
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Serving Size: Varies (1 sandwich, lots of soup)

Ingredients:

Ultimate Grilled Cheese

  • 2 slices sourdough bread
  • oz. sundried tomato dressing
  • 2 oz. feta
  • Two slices cheddar cheese
  • 2 slices tomato
  • 2 slices Swiss cheese
  • 2 slices American cheese

Winter Vegetable Soup

  • 2 tbsp. olive oil
  • 2 cups onion, diced
  • 2 cups celery, diced
  • 2 cups carrot, diced
  • 6 cloves garlic, minced
  • 1 bunch kale, chopped
  • 1 bulb fennel, chopped
  • 1 15 oz. can tomato paste
  • 1 15 oz. can cannellini beans
  • 12 oz. mushrooms
  • 1 quart vegetable stock
  • 1 tsp. each of fresh thyme, dried oregano, basil and rosemary
  • 2 tbsp. soy sauce
  • 2 tbsp. balsamic vinegar
  • Salt and pepper to taste

Preparation:

Ultimate Grilled Cheese

  1. Prep entire sandwich by putting all contents on panini bread.
  2. Microwave sandwich for 1.5 minutes.
  3. Brush oil on each side of bread.
  4. Place sandwich on panini grill or hot frying pan and grill for 2-3 minutes, flipping once until golden brown and cheese is melted through the middle.

Winter Vegetable Soup

  1. Sauté onion in olive oil until translucent.
  2. Add celery, garlic, and carrot and cook for 7-8 minutes.
  3. Add kale, fennel, tomato paste, cannellini beans, mushrooms, vegetable stock, thyme, oregano, basil and rosemary and bring to a simmer.
  4. Cook until veggies are tender and then turn off heat.
  5. Add salt, pepper, balsamic vinegar and soy sauce to taste.

Restaurant Information: When in Richmond, Virginia, stop by Crossroads Coffee and Ice Cream located at 3600 Forest Hill Ave for some of their appetizing coffee, food, and desserts.