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1995-09-27
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Newsgroups: rec.food.recipes
From: Garry Howard <garhow@hpubmaa.esr.hp.com>
Subject: Jalapeno Cheese Soup
Message-ID: <9307151739.AA00893@hpubmaa.esr.hp.com>
Date: Thu, 15 Jul 93 13:38:53 EDT
This is a great recipe that I make often. Don't let the Velveeta
cheese turn you off. I never tried this recipe for a long time because
I thought made with Velveeta how good can it be. All I can say is give
it a try once and let me know what you think. It is one of my favorites.
Title :Jalapeno Cheese Soup
Serves :6
Keywords :Mexican, Soups, Hot & spicy
Ingredients:
6 c Chicken broth
8 Celery stalks
2 c Diced onion
3/4 ts Garlic salt
1/4 ts White pepper
2 lb Velveeta cheese
1 c Diced jalapeno peppers
Sour cream
Flour tortillas
Instructions:
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.
>From "Santa Fe Recipes", Tierra Publications.
Recipe from Guadalupe Cafe, Santa Fe, NM.