Cheddar soup with ham and jalapenos
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Diced carrots |
| 1 | cup | Diced celery |
| 4 | Diced Jalapenos | |
| 1 | Stick butter | |
| ¼ | cup | All-purpose flour |
| 2 | quarts | Chicken stock |
| 1 | pounds | Grated Cheddar cheese |
| 1 | cup | Heavy cream |
| 1 | tablespoon | Worcestershire sauce |
| 1 | tablespoon | Dry mustard |
| ½ | cup | Dark beer |
| 1½ | ounce | Grated Parmesan cheese |
| ½ | pounds | Diced ham |
| 1 | cup | Diced scallions |
| Salt to taste | ||
| Hot pepper sauce to taste | ||
Directions
From: kmeade@... (The Meades)
Date: Mon, 6 May 1996 06:24:00 -0400 Saute carrots, celery and jalapenos in butter until tender. Add flour slowly to the vegetabless; whisk frequnetly for about 6 minutes. Add stock; slowly whisking while pouring. Simmer for about 25 minutes. Remove soup from heat and whisk in cheese, a small amount at a time until mixture is smooth. Blend in cream. Add Worcestershire sauce, mustard, beer and Parmesan cheese. Whisk until well blended. Add ham and scallions. Season with salt and hot sauce. Note: For a thinner soup, add more stock if desired.
Source: "Jack Daniel's Hometown Celebration Cookbook Vol. II", by Pat Mitchamore with recipes edited by Lynne Tolley, recipe submitted by Jayne Young, 1990. Rutledge Hill Press.
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