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1
In a large saucepan, melt the butter over medium-high heat.
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2
Add the prosciutto, onions, celery, carrots, garlic, and bay leaf and cook, stirring, until the onions are soft and fragrant, about 3 minutes.
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3
Add the tomato paste and cook, stirring, for 2 minutes.
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4
Stir in the flour, and cook, stirring, for 1 minute.
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5
Add the tomatoes and stir well.
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6
Add the stock and bring to a boil.
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7
Reduce the heat and simmer, stirring occasionally, for 20 minutes.
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8
Add the cream and cook for 3 minutes.
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9
Remove from the heat and discard the bay leaf.
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10
If you like a smooth soup you may use a hand-held immersion blender, or in batches in a food processor, puree the soup.
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11
Season, to taste, with salt and pepper.
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12
In a small saucepan, caramelize the sugar over low heat.
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13
Add the vinegar and stir to dissolve the sugar.
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14
Add to the soup a teaspoon at a time to balance the acidity.
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15
To serve, ladle the soup into bowls and arrange the sliced sandwiches around the sides.
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16
Garnish with the herbs and chopped tortillas and serve.
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17
3 tablespoons cream cheese, at room temperature
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18
3 tablespoons mascarpone cheese
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19
1 teaspoon minced chives
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20
Pinch salt
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21
4 tablespoons unsalted butter
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22
8 thin slices brioche, or homemade style bread, crusts removed
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23
In a small bowl, blend together the cream cheese, mascarpone, chives, and salt.
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24
Spread the mixture on 4 slices of the bread and top with the remaining bread.
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25
Spread 1 1/2 teaspoons of the butter on each side of each sandwich.
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26
Heat a griddle or large skillet over medium-high heat.
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27
Add 2 sandwiches and cook until golden brown, 1 1/2 to 2 minutes per side.
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28
Remove and repeat with the remaining sandwiches.
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29
Cut each sandwich into 2 triangles.
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30
Serve immediately.
