Soup and sandwiches are casual companions that suit each other for lunch or dinner, at-home meals or brown bag lunches. But whatever the meal or the setting, ho-hum won’t do. For sandwiches, the bread should be first-rate, the fillings fresh and lively, the condiments assertive.
To keep the soup and sandwich theme viable in summer, hot soup can be traded for a chilled version. Here, vichyssoise, the classic chilled potato soup, takes its place alongside roast beef sandwiches.
ROAST BEEF AND CHEDDAR SANDWICHES WITH HORSERADISH SAUCE
Preparation time: 10 minutes
Yield: 4 servings
Horseradish sauce is sold in the condiment aisle alongside mustard, mayonnaise and chutney. It is smooth, creamy and surprisingly potent. If you prefer a milder taste, mix it with mayonnaise.
4 sandwich rolls, split
Horseradish sauce to taste
16 to 20 large arugula leaves
6 ounces thinly sliced roast beef
3 ounces Cheddar cheese or Cheddar cheese with horseradish
Onion, tomato, thinly sliced
Spread roll bottoms with horseradish sauce. Line with arugula leaves. Layer with beef, cheese, onion and tomato. Add roll tops.
Nutrition information per serving:
Calories ………… 285 Fat ……….. 12 g Saturated fat … 6 g
% calories from fat .. 38 Cholesterol .. 50 mg Sodium ……. 400 mg
Carbohydrates …… 22 g Protein ……. 21 g Fiber ……… 1.3 g
VICHYSSOISE
Preparation time: 10 minutes
Cooking time: 12 minutes
Yield: 4 servings
This classic potato and leek soup always comes to the table chilled. If you wish to serve it immediately, cool the soup over a bowl of ice. Otherwise, refrigerate it briefly.
1 tablespoon unsalted butter
2 medium leeks, white part only, thinly sliced
1 large clove garlic, minced
2 to 2 1/2 cups reduced-sodium chicken broth
1 can (15 ounces) whole baby potatoes, drained
1/2 cup whipping cream
Salt, hot pepper sauce
3 tablespoons snipped fresh chives
1. Melt butter in small saucepan. Add leeks and garlic; cook over medium heat until softened, 2 minutes. Add 1 cup of the broth, cover; heat to boil. Cook until leeks are tender, 8-10 minutes.
2. Transfer contents of pan to food processor or blender. Add drained potatoes; puree until smooth. Stir in additional 1 cup broth, cream, and salt and pepper sauce to taste. If soup is too thick, add additional broth. Serve chilled.
Nutrition information per serving:
Calories ………… 240 Fat ………… 14 g Saturated fat .. 9 g
% calories from fat .. 52 Cholesterol … 50 mg Sodium …… 480 mg
Carbohydrates …… 25 g Protein ……… 5 g Fiber …….. 3.6 g
VEGETABLE CRUDITES WITH PEPPERY MUSTARD-YOGURT DIP
Preparation time: 5 minutes
Yield: 4 servings
Select vegetables from the supermarket salad bar or buy fresh-cut carrots and celery sticks.
1/2 cup plain yogurt, preferably whole milk
2 tablespoons honey mustard
1 tablespoon Dijon mustard
1 1/2 teaspoons coarsely cracked pepper
1/2 teaspoon curry powder
Vegetables for dipping
Stir together yogurt, mustards, pepper and curry powder. Chill; serve with vegetables.
Nutrition information per serving (dip only):
Calories …………. 50 Fat ………. 2.8 g Sat. fat …… 0.9 g
% cal. from fat ….. 46 Chol. ……… 4 mg Sodium ……. 155 mg
Carb. …………… 6 g Protein …… 1.5 g Fiber ……… 0.4 g
