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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Flecks of chopped carrot and green pepper peek beneath velvety Cheddar Cheese Soup. The cheese soup gets a slight kick with the addition of ground red pepper. Ingredients:
1/4 cup butter |
1/2 cup finely chopped carrots |
1/2 cup finely chopped celery |
1 small onion, finely chopped |
1/2 small green bell pepper, finely chopped |
2 garlic cloves, minced |
1/3 cup all-purpose flour |
1 extra-large chicken bouillon cube |
2 cups milk |
1 (8-oz.) block sharp cheddar cheese, shredded |
1/4 teaspoon ground red pepper |
Directions:
1. Melt butter in a 3-qt. saucepan over medium-high heat; add carrots and next 4 ingredients, and sauté 5 to 7 minutes or until tender. Sprinkle flour over vegetable mixture, and stir until coated. Stir in bouillon cube, milk, and 3 cups water; cook, stirring occasionally, 10 to 11 minutes or until mixture is slightly thickened and bubbly.
2. Add shredded cheese and red pepper, stirring until well blended. Serve immediately.
3. The Sandwich: Layer guacamole, tomato slices sprinkled with salt and pepper, bacon slices, and arugula between whole grain bread slices.
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