I know it’s Wednesday, but my euphoria is still lingering. The Packers won the Super Bowl!!!!!!!!
It was an amazing weekend. The game was certainly a thriller and, as always, I enjoyed watching the commercials. There were a few that I wasn’t a fan of (er…Groupon) but a lot that I really appreciated. I made Chocolate-Nospresso Mint Snowcaps for our game time treat, and they came out even better than the first time around!
This time I rolled them in the powdered sugar twice, so that they truly looked like “snowcaps.”
The usual Super Bowl libations were also consumed. In my case, Stella Artois with an orange slice. My mom and I love adding fruit slices to our beer. It really opens up the flavor!
Speaking of my mom, the entire Bender family visited Chicago “in spirit” for the big game. What exactly do I mean by that? Well, let’s just say that throughout the evening, cheers were emanating from my computer screen.
How could I not love these crazies? Cheese heads and all. Note the big “G” I am also sporting, too!
And the best part of the game (besides the win, obviously) was the soup I made in honor of my favorite team. Call me crazy, but I think this soup played a big role in their victory!
Springtime Risotto Soup? No.
This was Green + Gold: The Super Bowl Champions Soup (trademark pending).
Green + Gold: The Super Bowl Champions Soup (adapted from Cooking Light)
Ingredients (serves 4, or in our case 2 with room for leftovers):
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 2 teaspoons grated lemon rind
- 3/4 cup Arborio rice (or other short grain rice)
- 3 (14-ounce) cans fat-free, less-sodium chicken broth
- 1.5 cups (1-inch) slices asparagus
- 2 cups bagged spinach
- 2 sliced Amylu Apple and Smoked Gouda chicken sausages
- Parmesan cheese, to taste
Cook the Arborio rice according to package directions.
While the rice is cooling off to the side, heat olive oil in a large stock pot over medium-high heat. Add in the yellow onion and lemon rind; cook for 2 minutes. Add in the rice; cook for another three minutes.
Stir in the chicken broth and bring everything to a boil. Cover, reduce heat and simmer for 10 minutes.
Meanwhile chop the asparagus into one-inch pieces.
After 10 minutes of simmering, stir the asparagus, spinach and chicken sausage into the pot. Cook, uncovered, for 2-5 minutes or until asparagus is tender and spinach is slightly wilted.
The GREEN and GOLD!!!!!!!!
Ladle soup into bowls and top each with as much Parmesan cheese as you desire. Serve immediately!
Words can’t express how tasty this soup was – and how easy it was to make, too! I will definitely be whipping this up again. We had enough leftovers for lunch the next day as we continued to savor our Packers precious win.
Yes, Greg Jennings. I feel the exact same way.
Aaron Rodgers for MVP? That makes sense to me!
It also makes sense to end the evening on as high of a note as possible. Cue cookies and cream.
This was, after all, a night that showcased what dreams are made of.
I promise I will stop oozing green and gold now.
Question: Did you watch the Super Bowl? What was your favorite commercial?