A couple weeks back the boy & I went to a thrift store quite a ways away. He was looking for video games & I was just along for the ride. I think the place was called 2nd & Charles, but basically everything looked brand new. I don’t know if you could even call it a thrift store, but they sell used games, books, dvds, music etc. I got sucked into the cookbooks after I yet again, failed to find Hocus Pocus in a store. Honestly, such a brilliant Halloween movie, a couple weeks before Halloween & it’s practically impossible to find. Thankfully I have the best boyfriend ever and he successfully surprised me with a copy! Anyways, I found this awesome cookbook called Soup Bowl & we decided to start up a tradition of Soup Sunday’s! Brilliant. We both love soup & with fall here & winter on its way, what better time to start a soup tradition!?
We both love cheese & basically all things carb related. He picked out a recipe in the book called Corn, Potato & Cheese Soup. We decided to try and make it a little healthier by replacing the heavy cream with low-fat cream cheese. It probably didn’t make it much healthier, but maybe reduced some of the bad saturated fats that heavy cream has. One can dream right? Well the soup turned out delicious! It was creamy, thick, cheesy & oh so good.
I hop you all enjoy this as much as we did!
Corn, Potato & Cheese Chowda
Serves 5Prep Time: 15 MinCook Time: 35 Min
3 TBSP Light Butter or Regular Butter
2 Shallots, Finely Chopped
2 Cloves Garlic, Minced
2 Large Potatoes, Peeled & Cubed into Bite Sized Pieces
1 ½ C Frozen Sweet Corn Kernels
5 TBSP All Purpose Flour
3 TBSP White Cooking Wine
1 ½ C Milk
8oz Block of Neufchatel Cheese (Low-Fat Cream Cheese)
½ C Shredded Cheddar Cheese
¼ C Shredded Swiss Cheese
1 Can Lower Sodium Chicken Broth
8 Fresh Sage Leaves, Chopped
½ tsp Salt
¼ tsp Black Pepper
Begin by adding butter to a large pot & set the heat to low. While butter is melting begin chopping the 2 shallots & garlic cloves. Add to pot of melted butter and stir occasionally for 5 mins or until shallots are softened and garlic is fragrant.
While shallots & garlic are cooking, peel your potatoes & cube into small bite sized pieces. After shallots & garlic are softened add your cubed potatoes. Cook for approximately 5 minutes, stirring occasionally.
Add the flour to the pot & stir until incorporated somewhat evenly. Cook for about a minute. Add white wine & mix. Slowly add milk & chicken broth, then turn heat to medium-high. Bring mixture to a light boil stirring frequently. Once mixture starts to boil turn heat down and allow the mixture to simmer.
Stir in corn, sage, swiss, cheddar, cream cheese & salt/pepper. Allow to simmer for approximately 20 minutes or until potatoes have just a slight crunch to them. Cook a little longer if you like softer potatoes & ENJOY!
I have so many delicious new recipes to share with you all. I have been slacking on my blog duties, typical, but i’m back! I have 5 new recipes to share with ya’ll. Who knows when i’ll get them all written & posted, but I’m hoping by the end of this week they’ll all be up. They are just too darn delicious to not share!
Life has been good though. Real good. Headed to the beautiful Stone Harbor, NJ beach this weekend which I am VERY excited about. I was sadly only able to get to the beach once this year & it was too chilly to even go onto the beach. Depressing, I know. I’m only 2 hours away from the beach there is no excuse for this behavior. So this weekend I vow to get sand in my hair, breath salty air through my lungs, soak in that Vitamin D & sip wine. Wine on wine on wine! I cannot wait!
The recipe that I’m going to share with you all tonight is called “No-Cream Cream of Broccoli, Cauliflower & Carrot Soup.” I found a “No-Cream Cream of Broccoli Soup” recipe in the September 2015 issue of Everyday w/ Rachel Ray magazine & knew right away that I had to try it. Not only do I LOVE broccoli soups, but I love soups that I get to put into the blender. It blends all the flavors so so well & heck, makes it so much easier to slurp up! The cannelli beans give it a creamy texture without the cream, which is a win in my book. I mean I LOVE cream don’t get me wrong, but I also love where I can make things healthier without really changing the taste, you know? Now my soup wasn’t SUPER creamy, but it was SUPER fresh tasting & such lovely flavors all blended together as one. I hope you all enjoy it as much as I did.
No-Cream Cream of Broccoli, Cauliflower & Carrot Soup
Prep: 20 Min Cook Time: 55 Min
2 TBSP Olive Oil
1 LB Fresh Broccoli, Stems Cut-Off & Cut into Chunks
1LB Fresh Cauliflower, Stems Cut-Off & Cut into Chunks
1/2 C Carrots, Diced
1 Shallot, Diced
3 Leeks, White Part Only, Diced
5 C Low Sodium Chicken Broth
2 Cans Cannelli Beans (15 OZ Each), Rinsed
2 TBSP Lemon Juice
1/2 tsp Lemon Zest
1/2 C Cheddar Cheese, Extra for Topping
1/4 C Parmesan Cheese
Dice shallot & white parts of the 3 leeks. Set aside & begin cutting up rinsed broccoli, cauliflower & carrots.
In a large saucepan heat olive oil over medium heat. Add diced shallots & leeks to pot & cook through for approximately 5 minutes.
Once shallots & leeks are cooked through add the chicken broth & cannelli beans. Bring to a simmer & begin adding broccoli, cauliflower & carrots. Allow to simmer for approximately 30-40 minutes until vegetables are soft.
In a blender begin pureeing soup in batches. Return pureed soup to pot & continue to heat on medium heat.
Add lemon juice, lemon zest, cheddar cheese & parmesan cheese. Heat for approximately 10 more minutes until soup is heated through and flavors are blended.
Spoon into bowls & top with a little extra cheddar cheese. ENJOY!
It’s been WAY too long since my last post. I have been cooking up a storm, but just can’t seem to find the time to sit down and get all of my thoughts on what I’ve been cooking together. Sometimes life just gets in the way!
I have had many people ask me for this recipe so before doing anything tonight I wanted to get this up for everyone to start making their very own Spring Vegetable Lemon Soup w/ Chicken. It’s such a simple soup, but so refreshing & light. It’s the perfect soup for a spring & summer. The lemon juice and fresh vegetables give it such a lovely taste.
I got my inspiration from The Cozy Apron’s Lemony Chicken & Spring Veggie Soup w/ Quinoa & Fresh Basil. I haven’t quite figured out how to make things from complete scratch so I always need a little inspiration to help me get started. I like to use other recipes as like an outline. Soups are a great way to add your own little spin on things. It’s so hard to mess up a soup! Feel free to get creative.
If there are other veggies you want to add, go for it! I think a little spinach or kale would go great with everything in this soup & might just have to add it next time I make this, which will be soon.
Without further ado, I give you my Spring Vegetable Lemon Soup w/ Chicken recipe below. I hope you all enjoy it as much as I sure did!
Spring Vegetable Lemon Soup with Chicken
Serves About 5-7
1 Lb Chicken Breast, Baked
2 Shallots, Sliced
1 Lemon, Zested (set aside) & Sliced
Dash Lemon Pepper (Sprinkled over Chicken)
2 TBSP Butter
1 TBSP Olive Oil
5 Cups Low Sodium Chicken Broth
2 Cloves Garlic, Minced
Half Yellow Onion, Diced
1 Cup Chopped Carrots
5 Cup Frozen Peas
1 Cup Zucchini, Chopped
1 Cup Yellow Squash, Chopped
1 Can Chickpeas, Drained & Rinsed
2-3 tsp Lemon Zest
4 TBSP Lemon Juice
1 Cup Cooked Quinoa
Preheat oven to 350 degrees Fahrenheit. Place chicken in a baking dish, sprinkle both sides of chicken with Mrs. Dash Lemon Pepper seasoning. Layer sliced lemon slices on top of chicken. Spread sliced shallots around chicken breasts. Fold parchment paper onto top of chicken loosely in baking dish (keeps moisture inside & chicken juicy). Bake for approximately 30-40 minutes depending on thickness of chicken. Once chicken is fully cooked remove from over & cut into bite sized pieces. Set aside until ready to add to soup.
Cook 1 Cup quinoa according to directions on box & set aside.
Meanwhile, heat butter & oil in large soup pot at medium heat. Once melted add carrots, diced onion & garlic. Let simmer until slightly translucent & garlic becomes aromatic. Sprinkle w/ Mrs. Dash Lemon Pepper seasoning & stir to combine.
Add chicken broth, cover & bring to a simmer, medium/low heat worked best for me. While chicken broth is heating up, begin slicing up your vegetables & adding them to the pot along with the chickpeas. Let simmer for approximately 25 minutes before adding the peas, chicken & cooked quinoa to soup.
Once peas, diced chicken & quinoa is added to the soup add the lemon zest & juice. Stir. Taste to see if any salt/pepper needs to be added. Add accordingly until you reach your preferred taste. Cover & simmer for another 5-10 minutes until everything is at an even temperature. Scoop from the bottom to be sure your getting a little bit of everything & ENJOY!