FRIDAY FARE: Summer Corn Soup and Goat Cheese, Pear, and Pecan Sandwiches

I'm typing this post, while I sit in a pitch black hotel room in Delta, UT! The lights are off so that my husband can sleep in preparation for his 100 mile bike ride tomorrow. I can hardly see, so I hope this comes out ok. ;-)

I'm posting two healthy recipes - one for soup and one for a sandwich - that I found in September issue of Prevention Magazine. ENJOY!


Summer Corn Soup

Ingredients

6 ears fresh corn
1 Tbsp unsalted butter
1 lg. onion, chopped
3 cups reduced-sodium chicken broth
1 lg. fresh jalapeno, seeded and chopped
1/4 lb Yukon gold potatoes, peeled and chopped
1/4 cup half and half
1/4 cup chopped scallion greens

Directions

1. Cut corn kernels from cobs, reserving cobs.
2. Melt butter in pot over medium heat. Add onion and cook until softened, 4 minutes. Add broth, 3 cups water, jalapeno, and reserved corn cobs. Simmer 20 minutes. Remove cobs and discard.
3. Add potatoes and corn kernels. Simmer until potatoes are tender. 15 minutes. Stir in half-and-half and season to taste.
4. Ladle soup into bowls and top with scallions.


Goat Cheese, Pear, and Pecan Sandwich

Ingredients

2 oz herbed goat cheese (about 1/4 cup) at room temperature
4 lg. slices whole grain bread, toasted and halved diagonally
1 red Bartlett pear, sliced
2 Tbsp pecans, toasted and chopped
1/4 cup watercress springs
2 Tbsp honey

Directions

1. Spread cheese onto 4 half slices of bread. Top with pear, pecans, and watercress. Drizzle with honey.
2. Top with remaining bread halves and serve.