A perfect creamy soup utilizing one of the seasoning's best offerings, this creamy soup is especially good on those not-quite-warm-yet Spring days. I served this with the spoon bread recipe that follows.
Source: Everyday Food
1. In a large saucepan, combine the leeks, broth, potato, 2 cups of water, and 1 teaspoon salt. Bring to boil, reduce the heat to medium-low, and simmer until the vegetables are very tender, 20 to 25 minutes.2. Working in batches, puree the soup in a blender, transferring it to a clean bowl as you work. Stir the cream into the pureed soup, and season with salt. Garnish with the chives and serve immediately.
- 6 medium leeks (about 2 1/4 pounds), whites only, halved lengthwise and thinly sliced crosswise, cleaned
- 2 cans (14.5 oz each) of reduced sodium chicken broth
- 1 baking potato (8 oz), peeled and diced
- coarse salt
- 1/4 c heavy cream (I used half n half)
- 1/2 c snipped fresh chives
This is a delightfully cheesy spin on cornbread and is great served with soups. I omit the roasted red peppers.
Source: Everyday With Rachael Ray
- 1 14 3/4 ounce can creamed corn
- 1 roasted red pepper, cut into small cubes
- 4 scallions, trimmed and thinly sliced crosswise
- 1 stick (4 ounces) butter, melted
- 1/2 pound sharp cheddar cheese, shredded (about 3 cups)
- Preheat the oven to 400 degrees . Grease a 2-quart or 8-inch square baking dish and set aside. In a medium bowl, stir together the corn, roasted red pepper, scallions, eggs, butter, half-and-half and salt. Working over a large bowl, sift together the cornmeal and baking soda, then stir in the cheese.
- Stir the vegetable mixture into the dry ingredients until just combined; do not overmix. Pour the batter into the prepared baking dish and bake for 15 minutes. Lower the oven temperature to 350 degrees and bake until set, about 20 minutes. Serve hot.