Parmesan Toasts
A restorative soup supper is just the ticket every now and then. A soothing alchemy develops in the soup pot. My preference is old-fashioned beef and vegetable soup, a thick and hearty combination that softens stress. It’s also a do-ahead one-dish meal.
After experimenting with various cuts of beef to give the necessary body and soul to this soup, short ribs were my choice over beef stew meat and beef shanks. The short-rib stock and the meat are more flavorful than the other options. It’s no problem that there is more fat, as it’s skimmed off in the end. The vegetables can be varied according to taste; I especially like this mix.
Hot slices of toasted sourdough bread with sizzling Parmesan cheese and a hearty Burgundy wine lift it all to perfection. Serve the chilled fudgy brownies with walnuts and fresh fruit for dessert: no more blahs!
Spread bread with butter. Arrange on large baking sheet. Sprinkle evenly with cheese. Lightly sprinkle with salt and pepper to taste.
Broil 12 inches from heat source until lightly browned and cheese is sizzling, 3 to 5 minutes, depending on broiler heat. Serve slices hot, cut in half.
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