This month I had the honor to participate in a fun campaign with Jarlsberg called ‘29 Ways to Leap into Jarlsberg.’ Through this initiative 29 bloggers were asked by Kitchen Play to create their own unique recipes with the new Jarlsberg Dip. Every day in February a new recipe has been shared on Kitchen Play like the Devilishly Delicious Jarlsberg Eggs by Good Cook Doris and a Hot and Cheesy Hummus by Bran Appetit.

Containing red onions, real mayonnaise and of course cheese, I was excited to incorporate a very different ingredient in my soups. I decided on a broccoli soup – a favorite of mine that I hadn’t made in awhile – along with some potatoes, carrots, onions and the Jarlsberg Dip for my take on a Cream of Broccoli Soup. Of course, I loved how simple it was but I also enjoyed the nutty and unique taste that allowed me to test out a new ingredient and incorporate a new vegetarian recipe on Soupy.

Broccoli and Potato Soup with Jarlsberg Dip
3 cups of vegetable broth (water is fine as well)
1 head of broccoli, cut up
1 yellow onion, cut up
2-3 cloves of garlic, minced
3 potatoes, cut up
1 container of Jarlsberg Dip
1 leek, sliced (white part only)
1 stick celery, cut up
2-3 carrots, cut up
Sea salt and pepper
1/4 cup parmesan
Drizzle of olive oil

Drizzle some olive oil in a medium-sized pot, Cut up the head of broccoli, garlic, and onion and place them in the pot. Let cook on a low flame. Cut up the potatoes, celery, leeks and carrots and add them to the pot, along with the stock or water. Cover and let cook for 20 minutes. Add the Jarlsberg Dip, parmsean cheese, salt and pepper. Stir and cover. Let cook for another 10 minutes on a low flame. Turn off the flame and blend the soup – I left mine slightly chuncky. Enjoy!

Jarlsberg is also hosting a giveaway on their facebook page. The giveaway includes a tailgate tote stocked with:

  • Jarlsberg Lite Cheese
  • new Jarlsberg Cheese Dip
  • Snofrisk (a Norwegian style cream cheese)
  • crispbreads
  • honey crèmes
  • honey vinegar.

Please visit: Jarlsberg USA blog for more information.

Disclaimer: I was compensed to cover the cost of ingredients for these recipes. The folks over at Kitchen Play were kind enough to invite me to participate in this event with Jarlsberg cheese. My participation was voluntary and as usual, all opinions are my own.

Posted: Saturday, February 18th, 2012 @ 8:00 am
Categories: Articles, vegetarian and vegan soups.
Tags: , , , , , , .
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