If your hubby is anything like mine, convincing him that meals without meat can be hearty is no small challenge but this one is sure to leave even the “meat and potatoes” kind of guys full and satisfied. While Spring is (hopefully) just around the corner, there are plenty of cool days left perfect for this hearty soup dinner. Pair it with this delicious beer bread that’s crusty outside, soft inside, and slightly sweet.
What You’ll Need:
4 tbsp butter
1/8 cup Extra Virgin Olive Oil
2 small onions, chopped
1/2 cup flour
1 tsp salt
1/2 tsp freshly ground pepper
1/4 tsp ground mustard
1 (32) oz box chicken stock
1 (12oz) can evaporated milk
1 large canned sweet corn kernels, drained
1 (16oz) box gnocci
1-2 cups shredded sharp cheddar (depending on how cheesy you want it)
Heat olive oil and butter in a large soup pot over medium heat. Sauté onions for about 10 minutes. Add flour, salt, pepper and ground mustard. Cook for 3 minutes stirring constantly. This forms the roux for your soup.
Add chicken stock and bring to a boil. Add gnocci and boil for about 4 minutes. Reduce heat to medium and add corn, evaporated milk, and cheddar. Stir until melted and well combined. Reduce heat to simmer until ready to serve.
Serving suggestion: Extra cheddar, crumbled bacon, and/or green onions for toppings!
Pairs awesomely with the following beer bread.
3 cups self rising flour
1 (12oz) beer (I like to use Sam Adams Coastal Wheat. There’s only 3 ingredients. Use a good beer!)
1/2 cup sugar
Mix all ingredients thoroughly in a bowl using a wooden spoon. Place in a lightly oiled bread pan (I use olive oil). Bake a 375 for 55 minutes. Crunchy outside, soft inside. So good topped with salted butter and honey.
The soup is my own recipe and the Beer Bread comes from the 58th Squadron Family Cookbook, 3rd edition.
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