Did you know that Bellisari’s Spreads and Sauces are the perfect soup starter in the winter? Let’s face it, soup is like comfort in a bowl and when the weather outside is -30 below one day and 57 degrees the next I need a little comforting. Like many of you, my schedule is so crazy, and I don’t have time to create a 14-ingredient soup. Many times, due to sports, I am throwing something together in the morning before work so these flavor packed jars help me to created the perfect last minute meal.
There is nothing better than a hot soup and a crusty bread to enjoy after a long day at work, school or running your kids around all day.
Bacon, Blue & Shallot Potato Soup
Yields 6-8 Servings
1 lb bacon cooked and chopped
4-5 large potatoes
2 cups shredded cheese
1 celery, diced
1 shredded carrot
1/2 cup sour cream
2 cans evaporated milk
1/2 jar (at least) Bellisari's Blue Cheese Honey & Shallot Spread
1 bunch of green onion, diced-save some for garnish (optional)
Dice potatoes (with or without skin), cover with water, add salt to the water and cook until tender to the fork. While potatoes are boiling cook bacon, crumble and set aside. Once potatoes are tender, reduce heat to low. There should be at least two cups of water in the potatoes, you may add more if needed. Combine all ingredients with 1 cup of shredded cheese and simmer for at least an hour stirring regularly. Serve with green onion and remaining cheese on top.
Balsamic Onion Soup
2 tablespoons butter
Salt and freshly ground black pepper
2 teaspoons fresh thyme, picked and chopped or poultry seasoning
1 bay leaf, fresh or dried
1/2 cup dry sherry
5 cups beef stock
4 thick slices crusty bread, toasted
2 1/2 cups shredded Gruyere or Swiss cheese
Heat a deep pot over medium to medium high heat. Pour in the jars of Bellisari’s Balsamic Shallot and Black Garlic Spread. Add butter to the pot. Season with salt and pepper and 1 teaspoon fresh thyme. Cook 15 to 18 minutes, stirring frequently, until tender, sweet and caramel colored. Add bay leaf and sherry to the pan. Add 5 cups stock and cover pot to bring soup up to a quick boil.
Arrange 4 small, deep soup bowls or crocks on a cookie sheet. Preheat broiler to high. Once soup reaches a boil, ladle it into bowls. Float toasted crusty bread on soup and cover each bowl with a mound of cheese. Sprinkle remaining fresh thyme on cheese and place cookie sheet with soup bowls on it under hot broiler until cheese melts and bubbles.
Spicy Saigon Veggie Noodle Soup, makes 5 - 6 servings by Erin Warnke
The unique flavor of Bellisari’s Saigon Street Sauce adds the perfect amount of heat and garlic to this veggie-packed noodle soup!
1 cup frozen shelled edamame, thawed or cooked per package instructions
1 large carrot, grated
2 heads broccoli, chopped into small florets
1 8oz package of brown rice noodles (I use Annie Chuns)
½ container Bellisari’s Saigon Street Sauce
7 cups vegetable broth
For toppings: chopped cilantro and thinly sliced green onion
Bring the 7 cups of broth to a light boil. Add the broccoli and cook for 3 – 4 minutes. Add the brown rice noodles and cook at a gentle boil for 2 – 4 minutes (use package instructions). In the last minute of cooking, stir in the edamame and carrot.
Once the noodles are done cooking, remove from heat and stir in the Bellisari’s Saigon Street Sauce. Top with cilantro and green onion!