These waffles can be made up to three days ahead and stored in an airtight container in the refrigerator, or frozen for up to a month. I make a triple batch and freeze them for quick and easy sandwiches.

prep time: 15 minutes

cook time: 1 hour 5 minutes

yield: 8 servings

BISQUE

INGREDIENTS

• 1 tablespoon ghee or coconut oil
• ¼ cup diced onions
• 2 cloves garlic, minced
• ¼ cup crumbled Gorgonzola cheese, plus extra for garnish
• 4 ounces cream cheese (½ cup), softened
• 1 cup chicken bone broth, homemade (here) or storebought
• 1 (14½-ounce) can diced tomatoes, with juices
• 1½ cups tomato sauce
• 2 teaspoons dried basil
• ½ teaspoon fine sea salt
• ¼ teaspoon ground black pepper
• Fresh basil leaves, for garnish
• Melted ghee or avocado oil, for drizzling

INSTRUCTIONS

1. Heat the ghee in a medium-sized saucepan over medium heat. Add the onions and garlic and cook, stirring, for 4 to 5 minutes, until the onions are soft.
2. Add the Gorgonzola, cream cheese, and broth; heat until the cheeses melt and the mixture is simmering.
3. Stir in the tomatoes (including the juices), tomato sauce, basil, salt, and pepper and bring to a simmer.
4. Continue to simmer for 15 to 20 minutes, stirring constantly; do not allow it to boil.
5. Using an immersion blender or countertop blender, puree the soup until smooth.
6. Slide the pan off the heat and cover with a lid to keep the bisque warm while you make the waffles.

WAFFLES

INGREDIENTS

• 8 large eggs
• 4 hard-boiled eggs
• ¼ cup powdered Parmesan cheese (see here)
• 1 teaspoon onion powder (optional)
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• ½ cup ghee or coconut oil, melted but not hot, plus extra for the waffle iron
• 16 slices cheddar, Gruyère, Swiss, or fontina cheese (or all four!)

INSTRUCTIONS

1. Heat a waffle iron to high heat.
2. Place the raw eggs, hard-boiled eggs, Parmesan, onion powder (if using), baking powder, and salt in a blender or food processor and process until smooth and thick.
3. Add the melted ghee and combine well.
4. Grease the hot waffle iron.
5. Place 2½ tablespoons of the waffle batter in the center of the iron and close. (It should be a smaller waffle, about the size of a hamburger bun.)
6. Cook for 3 to 4 minutes, until golden brown and crisp.
7. Repeat with the remaining batter to make 16 small waffles.

ASSEMBLY

1. Place 2 slices of cheese on a waffle and set another waffle on top.
2. Butter the outsides of the waffle sandwich.
3. Place the sandwich back on the waffle iron and heat until the cheese is melted (the iron won’t be able to close completely, but that’s okay).
4. To serve, pour the bisque into 8 soup bowls and garnish with crumbled Gorgonzola, fresh basil leaves, and a drizzle of melted ghee.
5. Serve with the grilled cheese waffles.

STORAGE

• Store extra soup in an airtight container in the refrigerator for up to 3 days. Reheat the soup in a saucepan over medium heat until warmed through, about 3 minutes.
• Store extra waffles in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month. Reheat the waffles in a preheated 375°F oven or toaster oven for 3 minutes or until