Nm jalapeno cheese soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Chicken broth |
| 8 | Celery stalks | |
| 2 | cups | Diced onion |
| ¾ | teaspoon | Garlic salt |
| ¼ | teaspoon | White pepper |
| 2 | pounds | Velveeta cheese1 cup |
| Diced jalapeno peppers | ||
| Sour cream | ||
| Flour tortillas | ||
Directions
Newsgroups: rec.food.recipes
>From: garhow@... (Garry Howard) >Date: Mon, 16 Aug 93 09:31:13 +0200 Source: "Santa Fe Recipes", Tierra Publications. Recipe from Guadalupe Cafe, Santa Fe,
Dice celery stalks, onions and jalapenos. Cut Velveeta into cubes. In a large saucepan place the chicken broth, celery, onions, garlic salt, and white pepper. Cook over high heat for 10 minutes, or until the mixture reduces and thickens slightly. In a blender or food processor place the broth and the cheese. Puree them together until the mixture is smooth.
Return the pureed mixture to the saucepan and simmer it for 5 minutes. Add the diced peppers and mix them in well. Serve with a dollop of sour cream and warm flour tortillas.
Posted to bbq-digest by "Garry Howard" <garry@...> on Dec 29, 1998, converted by MM_Buster v2.0l.