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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is actually two soups that can be served separately or together. Each soup serves four; combined, the two serve eight. Ingredients:
2 tablespoons butter (1/4 stick) |
1/2 large red bell pepper, cut into matchstick-size pieces |
1/2 large yellow bell pepper, cut into matchstick-size pieces |
1/2 large green bell pepper, cut into matchstick-size pieces |
1 large onion, chopped |
2 cloves garlic, minced |
1/4 cup all-purpose flour |
1 1/2 cups chicken stock or 1 1/2 cups low sodium chicken broth, canned |
1 cup whole milk |
1 cup whipping cream |
8 ounces sharp white cheddar cheese, grated (about 2 cups) |
black bean soup |
tomatillo salsa |
sour cream |
Directions:
1. For cheese soup: Melt butter in heavy large pot over medium heat. Add peppers, onion and garlic. Saute vegetables until tender, about 6 minutes.
2. Add flour and stir 2 minutes.
3. Whisk in stock, then milk and cream. Simmer until slightly thickened, stirring constantly, about 3 minutes.
4. Gradually add cheese 1/2 cup at a time, stirring after each addition until melted and smooth.
5. Season to taste with salt and pepper.
6. To serve, simultaneously ladle generous 1/2 cup cheese soup and generous 1/2 cup Black Bean Soup into shallow bowls, a llowing soups to meet in center. Top with tomatillo salsa and sour cream.
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