8 people
SOUP
Ina Garten Modern Comfort (p. 83)
Yellow onions - 1
Shallots - 2
Crushed tomatoes (can) - 28 oz
Saffron threads - 1⁄2 tsp
Red pepper flakes - 1⁄4 tsp
Whole milk - 4 cups
Heavy cream - 2 cups
Unsalted butter - 3 tbl
Parmesan cheese - 1 oz
Yellow onion - chop to yield 1 1/2 cups
Shallots - chop to yield 3/4 cup
Leek - clean and spin-dry, chop to yield 1 cup
Parmesan cheese - grate
Heat the butter and 1 tbl of olive oil in a large pot or Dutch oven over medium-low heat. Add the onion, shallots, and leek and saute for 8 to 10 minutes, stirring occasionally, until the vegetables are tender. Add the tomatoes, milk, cream, saffron, red pepper flakes, 1 tbl salt and 1 1⁄2 tsp pepper. Raise the heat, bring to a boil, then lower the heat and simmer uncovered for 30 to 40 minutes, stirring occasionally, until the flavors are blended and the soup is slightly thickened.
Off the heat, stir in 1 tsp salt and 1⁄2 tsp pepper. Serve hot, sprinkle with Parmesan and serve with grilled cheese toasts.