Someone sent me this via e-mail today and I thought it was funny. Nothing like tempting someone who’s on the fence….which door should I go into?!
I thought I would mention a blog called “The Food Blog Diary”, here you can find up to date contests, food related topics and she was nice enough to announce me hosting BSI this week. Don’t forget the ingredient is PORK and you can e-mail me your recipe by Sunday, October 3rd and I will announce the winner on Monday October 4th. (You don’t have to have a food blog to participate, it’s open to everyone!)
And SARGENTO CHEESE sent me another free coupon for one of my readers to have. Just leave a comment and you could get chosen!!
I was sent a recipe from Sargento which I would like to share with you
Artisan White Cheddar Corn Soup
3 Tbsp. butter
2 cups diced onion
1/2 cup diced red bell pepper
2 cloves garlic, minced
1 (32 oz.) pkg. reduced sodium chicken or vegetable broth
5 cups (28 oz.) frozen corn kernels
1 bay leaf
1/2 tsp. each: salt, freshly ground black pepper and dried thyme leaves
1/2 cup heavy whipping cream
2-1/2 cups (10 oz.) Sargento Artisan Blends® Shredded Wisconsin Sharp White Cheddar Cheese
Optional garnishes: additional cheese, croutons, finely diced ham, hot pepper sauce and/or unsweetened whipped cream mixed with Dijon mustard and chopped fresh herbs
1.Melt butter in a large saucepan over medium heat. Add onion and bell pepper; sauté 10 minutes. Add garlic; sauté 2 minutes.
2.Add broth, corn, bay leaf, salt, pepper and thyme leaves. Bring to a boil over high heat. Reduce heat; simmer uncovered 30 minutes.
3.Discard bay leaf. Transfer mixture 2 cups at a time to a blender container. Remove round plastic disc from lid; close lid and cover opening with a thick kitchen towel or pot holder. Hold towel over lid while blending mixture on high speed until mixture is pureed. Transfer mixture to a saucepan. Repeat with remaining soup mixture.
4.Add cream to soup; bring to a boil. Stir in cheese; turn off heat and stir until cheese is melted. Taste and adjust seasonings. Ladle soup into shallow bowls; garnish as desired.
It sounds delish, but if I were making this, I would lessen the butter to 1 TB. and lessen the amount of cheese. Other than that, everything else is very healthy!
What are your plans for the weekend? The last 2 weekends I’ve been super busy with My Mom’s 70th birthday party and last weekend at Gourmet Chicago, so this weekend I am hoping for something a little less low key!