Rainy Day Grilled Cheese and Creamy Tomato Soup
A cold, rainy day in Northern Virginia calls for the classics: a crunchy sourdough grilled cheese and a silky homemade tomato soup that warms you from the inside out.
TABLE OF CONTENTS
Pastina with Liquid Gold
There are certain bowls that stay with you your whole life.
Our grandmother used to make pastina for us when we were kids, especially when we were sick — the kind of quiet care that didn’t need many words. Just warmth. Just presence. Every time I make this now, it still feels like she’s here in the kitchen with us, checking the pot, making sure we’re taken care of.
This version is simple and deeply comforting: acini di pepe cooked straight in Liquid Gold until it becomes silky, spoonable, and soothing in a way only true comfort food can be.
Ingredients
2 cups Liquid Gold chicken stock
1 cup water
½ cup dry acini di pepe (⅔ cup for thicker)
1–2 tbsp unsalted butter
2–3 tbsp freshly grated Pecorino Romano
Salt and pepper to taste
Optional:
• 2.5 oz organic baby spinach
• A squeeze of lemon
• Extra virgin olive oil
• Frozen peas
Instructions
- Heat the stock
Combine the 2 cups Liquid Gold and 1 cup water in a medium saucepan.
Bring to a gentle boil.
- Add the pastina
Stir in the acini di pepe. Reduce heat to keep it at a lively simmer.
- Cook
Cook for 8–9 minutes, stirring often so it doesn’t stick.
The pasta will absorb most of the liquid and turn creamy.
- Optional: Add spinach
Stir in the baby spinach during the last minute.
Let it wilt right into the pastina.
- Finish
Remove from heat. Stir in the butter and Pecorino until silky.
Taste and adjust with salt and pepper.
- Serve
Spoon into bowls and top with more Pecorino.
Add a drizzle of EVOO or lemon if you like.
Notes
- Using 3 cups total liquid gives a perfect creamy-but-loose texture.
• For soupier pastina, add another splash of stock or water.
• For thicker comfort, increase pasta to ⅔ cup.
• Liquid Gold is the soul of this dish — it’s what makes it taste like home.
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Made with Bullet