Well, hi there!
Today is our first-ever double header: soup and a yummy sandwich.
You’ll won’t find these recipes in the PDF version of “Good and Cheap” (a free download at leannebrown.com) but they are on page 29 of the print version.
Soup Ingredient Notes
The soup takes:
From the optional ingredient list, I added:
- heavy cream
- basil (more about that in a minute)
- lemon zest
The only detour from the instructions was that I used chicken broth instead of a vegetable broth.
Sandwich Ingredient Notes
The sandwich takes:
- grated cheese
I used an aged cheddar and added the optional Dijon mustard.
How Did It Taste?
The soup tastes great. The only thing I’d change is to cut back on the vegetable broth by about one-third — I found the finished product a little thin, but that was easily fixed by simmering it for awhile.
The sandwich is equally delicious! The technique of using grated cheese is brilliant. It melts much more evenly and quickly than slices. I wouldn’t change a thing here.
Time and Money
I forgot to time myself, but you should be able to knock this together in about half an hour. It’s very easy.
I made a half-recipe of the soup (serves roughly three) and one sandwich. The total cost for this was $7.74, which works out to $2.13 per generous serving of soup and $1.34 per sandwich.
Add Some Zest-o with Pesto
Here’s a way to get a little of the flavour of fresh herbs without the stupidity of supermarket prices. Pesto!
Traditional pesto (which is what this is) is made up of basil, olive oil, garlic and parmesan cheese. This little jar cost me $2.98 at the Italian Centre Shop and I used a 2 teaspoons of it in the tomato soup, in the place of a tablespoon of chopped basil leaves and two cloves of garlic.
You can also use pesto on pasta, sandwiches, in sauces … you name it. And it’s cheap, which is what we’re all about here at Library Life Hack.
Ta dah! That’s a wrap. Next week, we’re headed into the salad part of “Good and Cheap”. See you then!