4 Tbsp. butter, divided
2 Tbsp. olive oil
2 large shallots, chopped
2 garlic cloves, pressed
1 (6-oz.) can tomato paste
1 (28-oz.) can peeled whole tomatoes, undrained and chopped
2 Tbsp. sugar
1 Tbsp. Mediterranean basil leaves
2 (14-oz.) cans chicken broth
1/2 tsp. salt
1/4 tsp. pepper
1 cup whipping cream, divided
3 oz. blue cheese, crumbled
3 ears fresh corn, husks removed (I use canned corn to quicken this meal)
1. Melt 1 Tbsp. butter with oil in a Dutch oven over medium heat; add shallots, and saute 3 to 5 minutes or until shallots are tender. Stir in garlic and tomato paste, and saute 1 minute. Add tomatoes, sugar, and basil; saute 3 minutes.
2. Add chicken broth, salt, and pepper; cover and bring to a boil. Reduce heat to low; uncover and simmer, stirring often, 30 minutes. Stir in 3/4 cup whipping cream and simmer, stirring often, 15 minutes.
3. Meanwhile, combine crumbled blue cheese and remaining 3 Tbsp. butter in a small microwave-safe bowl. Microwave at HIGH 25 seconds or until cheese melts. Whisk until well blended. Brush mixture evenly onto corn.
4. Coat a cold cooking grate with cooking spray and place on grill over medium-high heat (350 to 400 degrees). Arrange corn on cooking grate and grill 12 minutes, turning every 3 minutes or until done. Let stand 5 minutes. Hold each grilled cob upright on a cutting board and carefully cut kernels off of the cob, adding to soup mixture.
Serve with basil sprigs as a garnish.
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