Tomato Soup with Cheddar Dill Popcorn and Reuben Salad
You've never had soup and salad like this. The soup is a creamy tomato garnished with a cheddar dill popcorn and the salad is iceberg lettuce topped with all the fixings of a reuben sandwich. It's a game changing combo!
For the tomato soup: Peel onion and chop, crush the garlic and chop.
In a soup pot over medium to medium-high heat, melt butter into EVOO, 2 turns of the pan. Add the onions and garlic to the pot, season with salt, pepper, pimenton, oregano or marjoram and red chili flakes. Partially cover and soften 5 minutes.
Meanwhile, for the Reuben salad: In a mixing bowl, combine sour cream, ketchup, relish, Worcestershire, salt and pepper.
Core and quarter the lettuce and thinly slice each quarter wedge.
Stack and slice the deli meats and cheese into 1-inch wide strips.
To the soup pot, add sugar or honey and stock and bring to boil for 5 minutes. Add stewed tomatoes and fire-roasted tomatoes, simmer 10 minutes more.
Combine cheese powder with dill and celery seed.
Pop the popcorn in paper bag, rolled up at the top, about 1/4 cup at a time, on high in microwave, about 2 1/2 minutes. (Or cook corn in 2 tablespoons oil in covered pot over medium-high heat.) Transfer popped corn to a large bowl and top with melted butter and a little salt. Toss with cheese and dill topping.
Arrange the sliced lettuce on a large plate. Top with meats and cheese and dressing, then garnish with a few slices of deli pickles. Puree the soup with immersion blender. Stir cream if using into soup and serve. Place soup bowls alongside the soup.