“Daddy, how come you can’t cook?”
“What? I can cook anything.”
“Cook heart soup.”
Hmmmm. “Okay. We’ll have it for dinner tomorrow.”
“It has to be red.”
Ingredients:
- Two cans condensed tomato soup
- One empty soup can full of milk
- Cheddar cheese for shredding and slicing
- Some fresh basil leaves from the potted basil on the patio
- Sandwich bread
Put the soup and the milk in the saucepan on low. Stir until pink. Shred the basil leaves and drop them in the soup.
“I don’t want any little green things in my soup!”
Are you cooking or am I? The basil will dissolve as the soup cooks. Pay attention.
Leave the soup simmering on low while you make cheese sandwiches. Toast them on a griddle, so that the bread turns stiff and the cheese inside turns good and gluey. Now all the assistants must leave the kitchen for the magic step.
Cut the cheese sandwiches into triangles — four triangles have a better aspect ratio than just two. On the skinniest side of the triangle, cut out and eat another little triangle wedge. Voilà! Hearts, which dip nicely in the soup.
“I think the basil didn’t dissolve in my soup. I still see the little bits floating.”
No, no. Dip your heart sandwich in the soup. See? That’s where the bits come from. Maybe you’d like a little extra cheese on top.
Sounds like yummy soup to me! Green things could be platelets.