Cold Weather = Lots of Soup (Creamy Artichoke Soup & Cheddar Jalapeno Corn Muffins)

5 Feb

I love soup.  The chilly weather is a great excuse for me to try out old favorites and new creations.  Tonight, a new one that will be making many returns in my kitchen, creamy artichoke soup served with cheddar jalapeno corn muffins.

Creamy Artichoke Soup


1 tbsp olive oil
1/2 onion, finely chopped
1 tsp minced garlic
14 oz can artichoke hearts, drained and roughly chopped
14 oz can vegetable broth
1/2 cup half and half
1/2 tbsp thyme
1 sun-dried tomato, julienned

Heat olive oil in a large saucepan over medium high heat.  Sautee onion and garlic for 2-3 minutes or until onion is translucent.

Add in artichoke hearts and thyme to the saucepan.  Pour in vegetable broth and bring to boil, stirring well.  Reduce heat and simmer for about 3 minutes.

Pour in half and half and stir into soup mixture until broth is creamy throughout.  Ladle into bowls and garnish with strips of sun-dried tomato.

Serves 4

Cheddar Jalapeno Corn Muffins


8.5 oz box of cornbread mix (like Jiffy)
1 large egg
1/3 cup buttermilk
1/4 cup finely chopped jalapenos (you can find canned chopped jalapenos in the international foods aisle)
3/4 cup shredded cheddar
2 tbsp butter
1/2 tbsp sugar
Cooking spray

Preheat oven to 400 degrees. 

In medium mixing bowl, stir together dry mix, egg, and buttermilk until mixture is evenly moist throughout (it will be a little lumpy).  Melt butter in a small bowl in microwave and pour into corn muffin mix.  Add in chopped jalapenos, cheddar cheese, and sugar and stir well.

Grease muffin pan with cooking spray.  Fill each muffin pan half full with mixture and bake for 15 to 20 minutes until golden brown.

Makes 8-9 corn muffins

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