| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
ts |
Vegetable oil (I use olive) |
| 4 |
c |
Chopped onion |
| 3/4 |
c |
Diced celery |
| 3/4 |
c |
EACH diced red and green bell peppers |
| 1/4 |
c |
Flour |
| 9 1/2 |
c |
Chicken stock |
| 6 1/2 |
c |
Peeled, cubed potatoes |
| 2 1/2 |
ts |
Dry mustard |
| 1/2 |
ts |
Dry marjoram (I used 2 tsp fresh, chopped) |
| 1/8 |
ts |
White pepper |
| 4 |
c |
Frozen corn |
| 1 |
c |
Coarsely chopped cheddar cheese |
| 1 |
|
4 oz. can green chilies (I used 4 roasted, fresh) |
| 3/4 |
ts |
Tabasco (I used chipotle sauce instead) |
|
|
Salt and pepper to taste |
INSTRUCTIONS
In large pot heat oil over medium heat. Add onions, celery, carrot and
peppers. Cook, uncovered, stirring frequently until onions are soft. Stir
in flour and cook 1 minute. Gradually stir in stock, potatoes, mustard,
marjoram, and white pepper. Bring to a boil, stirring. Reduce to low, cover
and simmer for 10 minutes. Stir in corn and simmer until corn and potatoes
are tender. Transfer 2 cups of soup to a blender and add 1/2 cup of cheese.
Puree until smooth. Pour into a bowl. Repeat with remaining soup and
cheese. Return puree to pot along with the green chilies. Heat until hot,
but do not boil. Adjust seasonings, add hot sauce, salt and pepper to
taste.
Notes: I garnished this with cilantro. If you do freeze it, make sure you
taste and adjust the salt and pepper. It seemed to need salt after being
frozen.
Posted to FOODWINE Digest 06 Jan 97
From: "Chris M." <chrism@SMHSI-GW.SMHSI.COM>
Date: Tue, 7 Jan 1997 07:48:55 -0700
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