I’ve been feeling a bit under the weather for the past couple days. It’s not like I have swine flu or anything, but a head cold is still annoying.
Insert pity party here.
I’ll refrain from the in-depth description of my symptoms and so forth. That’s because I care about my readers! But suffice to say, that when I get sick, I basically revert to a 15-year-old boy. All I want to do is lay around the house, nap, play video games, nap, watch TV (we’re on hour 5 of a MythBusters marathon), and oh right, nap. Also, I enjoy a good whine about how difficult my life is.
Given that, I was really in the mood for some hot soup.
On Amateur Gourmet (a food blog that you should immediately start reading if you don’t already) Adam Roberts recently wrote about a tomato soup with blue cheese in it. Even better, it had sriracha in it, which as you already know, I’m totally into.
So I ran over to the store, picked up some cheese and gave it a whirl.
And it was really good! Creamy, but still tomato-y. However, I do have one small quibble – Adam says that you’d never know that it’s blue cheese that makes the soup tasty. I can’t really get behind that, because while the soup didn’t really taste particularly cheesy, it definitely still smelled it. It was nice – the same sort of smell that fondue has, but I don’t think anyone I cook for wouldn’t be able to tell there was blue cheese in it.
But whatever, the soup was still awesome.
You can check out the recipe over there – Adam does a really great job with the step-by-step directions. However, the price breakdown for it is behind the cut.
A few notes: Like Adam I couldn’t find the Roth Kase cheese, so I used gorgonzola. Also, I thought that 3/4 a cup of heavy cream sounded a bit intense, even for me. So I did half cream, half milk. And I couldn’t find the tomatoes that Adam mentions, so I got a can of the imported tomatoes they had at my grocery store.
|2 tablespoons olive oil||$6.99|
|1 medium red onion, finely chopped||$0.50|
|4 garlic cloves, sliced||$0.87|
|1 28-oz can San Marzano tomatoes, with their juice||$2.49|
|1 1/2 cups Chicken Stock||$3.49|
|3/4 cups heavy cream||$2.49|
|2 tablespoons sriracha sauce||$3.69|
|1 tablespoon fresh oregano leaves||$1.99|
|1/2 cup Roth Kase Buttermilk Blue cheese (or Gorganzola Dulce)||$4.50|
That’s $29.20 for about 6 servings, or $4.87 a serving.