Month of Dinners Challenge - Day 2

It was a rainy day today, which was nice for a change!  It felt like a soup day, so using some things around the house and a few things from the store, I whipped up a delicious soup and sandwich meal.  My family loved it and although most of it ended up on her shirt, my daughter Olive loved it, too!

Potato, Leek & Fennel Soup

Ingredients

2 cups fennel, sliced

2 cups leeks, sliced

2 cups potatoes, peeled and cubed

6 cups broth, vegetable or chicken

salt and pepper

olive oil

Recipe

1. Heat 2 tbsp olive oil in a pot.  Saute fennel and leeks until they start to soften, about 10 minutes.  
2. Add potatoes and broth.  Bring to a boil.  Reduce heat and simmer until potatoes are soft, about 20 minutes.
3. Using a hand immersion blender, puree soup in the pot until it is creamy.  (If you don't own a hand immersion blender, you can puree the soup in batches in a blender.)
4. Add salt and pepper to taste.  Serve hot!

Mozzarella, Pesto & Tomato Panini

Ingredients (for 4 sandwiches)

1 loaf french bread

1 cup pesto (store bought or homemade - I used Buitoni Basil Pesto)

2 cups cherry tomatoes, sliced in half

mozzarella ball (get the whole fat - it's worth it!)

olive oil

Recipe

1. Slice bread about 1" thick.  Brush olive oil on one side.
2. Spread about 1/4 cup pesto on dry side of bread.
3. Layer tomatoes on top of pesto.  Slice mozzarella into 1/2" slices.  Layer mozzarella on top of tomatoes.
4. Place slice of bread on top and brush olive oil on outside of sandwich.
5. Put sandwich in a panini press and cook till golden brown.  OR... Put sandwich in a grill pan and put a heavy pan on top (use something heavy to push it down).  When one side is golden brown, flip over and toast the other side.  
6. When bread is golden brown and cheese is melty, you're good to go!  Serve warm and enjoy!