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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 (1/4 stick) butter |
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 garlic cloves, minced |
1/4 cup all purpose flour |
1 1/2 cups chicken stock or canned low-salt chicken broth |
1 cup whole milk |
1 cup whipping cream |
8 ounces sharp white cheddar cheese, grated (about 2 cups) |
black bean soup |
purchased tomatillo salsa |
sour cream |
Directions:
1. For Cheese Soup: Melt butter in heavy large pot over medium heat. Add peppers, onion and garlic. Sauté vegetables until tender, about 6 minutes. Add flour and stir 2 minutes. Whisk in stock, then milk and cream. Simmer until slightly thickened, stirring constantly, about 3 minutes. Gradually add cheese 1/2 cup at a time, stirring after each addition until melted and smooth. Season to taste with salt and pepper.
2. To serve, simultaneously ladle generous 1/2 cup cheese soup and generous 1/2 cup Black Bean Soup into shallow bowls, allowing soups to meet in center. Top with tomatillo salsa and sour cream.
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