Supernatural Week (9/3/20) - Sidewinder Soup and Salad Combo

Supernatural is a pretty serious show dealing with demons, ghosts, witches, the end of the world, not to mention family/brother drama. Despite the fact that most of the episodes seem gory and serious, the actors and writers have managed to inject a lot of humor into it.  In fact, sometimes, it almost feels like pure comedy - with all the hilarious one liners to even whole episodes that manage to be more on the light-hearted side and are extremely funny.  The episode we will be watching (and eating) tonight falls into that category.  

Season 7, Episode 9 is called How to Win Friends and Influence Monsters and it is hilarious.  During the Jersey Devil investigation, while Dean can't get enough of that tainted Turducken Slammer, Bobby and Sam both order salads.  Tonight we will bypass the Turducken Slammer tonight and go with what Sam ordered...The Sidewinder Soup and Salad Combo.

SIDEWINDER SOUP & SALAD COMBO

Recipe from Supernatural The Official Cookbook by Julie Tremaine

SERVES 4

INGREDIENTS

Roasted Tomato Soup

3 lbs assorted small tomatoes

6 cloves garlic, peeled

1 medium yellow onion, peeled and sliced

1/3 cup olive oil

4 cups vegetabel stock

1/4 cup (1/2 stick) butter

1/2 cup fresh basil leaves

Salt and pepper

Grilled Cheese Croutons

2 Tbsp butter

4 slices thin white bread

4 slices deli cheese, like American or cheddar

Salad

Juice of 1/2 lemon

1 Tbsp Dijon mustard

1/4 cup extra-virgin olive oil

1/2 tsp sea salt

pepper

4 cups mixed greens

DIRECTIONS

1.  Preheat the oven to 425 degrees, position a rack in the top of the oven, and line a baking sheet with foil.

2.  To make the soup:  Core and stem the tomatoes and spread them on the prepared baking sheet iwht the garlic and onion.  Drizzle with olive oil, season with salt and pepper.  Roast on the top rack of the oven for about 30 minutes, until caramelized.

3.  Remove from the oven and transfer everything to a large saucepan.  Add the vegetable stock and butter, bring to a boil, and then simmer for 25 minutes.  Turn off the heat.  Tear the basil leaves and add them to the pot.

4.  Blend the soup, either by transferring it to a blender or food processor, or by using an immersion blender in the pot.  Return to the pot and cover to keep warm.

5.  To make the grilled cheese croutons:  Butter one side of all the pieces of bread, then sandwich the cheese between the unbuttered side to make two sandwiches with the butter facing out.  Heat a medium skillet over medium heat and cook the grilled cheeses until golden brown, about 2-3 minutes on each side. Remove from the heat, allow to cool slightly, and cut each sandwich into 8 pieces.

6.  To make the salad:  combine the lemon juice, mustard, olive oil, salt and pepper in a small bowl.  Whisk to combine.  Dress the greens with vinaigrette.

7.  To serve, put greens on one side of a large plate and add a bowl of soup.  Garnish with the grilled cheese croutons, and enjoy knowing your meal is outside the influence of the evil powers of SucroCorp.

This soup was really good and I will definitely be putting it in the rotation.  I may leave out the grilled cheese croutons because they got soggy really fast.  Grilled Cheese on the side to dip in the soup would be perfect though.