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Grilled cheese dippers and soup
  • Prep
  • Total
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Grilled Cheese Dippers with Roasted Apple & Parsnip Soup

Soup it up with 2024’s top trend! This creamy roasted parsnip and apple variety, topped with Blue Cheese Crumbles, offers a distinct fall flavour. Serve it with Process Cheddar Cheese Yellow Ribbon Slices and Provolone dippers on buttery brioche with pickled onions. Boost sales by offering soup with a sandwich, salad, or as a starter. With flexible portions and low food costs, soups are a simple and profitable menu addition.

Insight: Soups and stews are ideal for introducing customers to new flavours, diversifying the menu economically, and are highly shareable, often going viral on sub-platforms like SoupTok.1

Source: 1. What’s Hot, 2024 Culinary Forecast | National Restaurant Association

View The Recipe

Ingredients

  • Apple & Parsnip Soup

    • 25 ml Olive Oil
    • 150 g Onion, diced
    • 2 cloves Garlic, minced
    • 600 g Parsnips, chopped
    • 250 g Apples, diced
    • 1 tsp Cumin, ground
    • 750 ml Chicken Stock
    • 50 ml Whipping Cream
    • 1 pinch Parsley, chopped
    • To garnish Blue Cheese Crumbles
       

  • Grilled Cheese Dippers

    • 2 slices Brioche Bread, thick sliced
    • 25 ml Butter
    • 25 g Provolone Cheese, shredded
    • 2 slices Process Cheddar Cheese Yellow Ribbon Slices 
    • 25 g Pickled Onions

Directions

  1. To prepare the Soup: Heat olive oil in a soup pot on medium heat, add onion, and cook until translucent. Next, add garlic, parsnips, and cumin, and cook for an additional 2 minutes. Mix in diced apples and chicken stock, cooking until the apples and parsnips are tender. Remove the pot from heat, then blend the soup until smooth. Adjust the seasoning and garnish with Blue Cheese Crumbles and chopped parsley before serving.  
  2. For the Dippers: Heat a skillet over medium heat. Butter one side of each bread slice. Place the first bread slice buttered side up in the pan, let it toast for a minute, then flip (buttered side down). Add cheeses and pickled onions, then top each sandwich with another bread slice (buttered side up). Cook the sandwiches, flipping every few minutes until both sides are golden brown and the cheese is melted.  Remove from the pan and slice into thin strips.
  3. Serve the Grilled Cheese Dippers as a side dish to enjoy with the soup.

Recommended Products

We recommend you use these Saputo products for this dish!

Provolone Cheese

Provolone

Soft, creamy and stretchy in texture, the flavour of our Provolone cheese becomes stronger and tangier with age.

Processed Cheddar Cheese Yellow Ribbon Slice

Processed Cheddar Cheese Yellow Ribbon Slice

Our processed Cheddar cheese slices have a smooth texture and a mild flavour.

Blue Cheese Crumbles

​Blue Cheese Crumbles

Imported from the United-States, this blue-veined cheese made from cow's milk is aged for at least 60 days. Offered in crumbles for high yields, little mess and ease of use.

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