| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | October 199 | 1 | servings | |
INGREDIENTS
| 2 | tb | Butter; (1/4 stick) |
| 1/2 | lg | Red bell pepper; cut into |
| ; matchstick-size | ||
| ; pieces | ||
| 1/2 | lg | Yellow bell pepper; cut into |
| ; matchstick-size | ||
| ; pieces | ||
| 1/2 | lg | Green bell pepper; cut into |
| ; matchstick-size | ||
| ; pieces | ||
| 1 | lg | Onion; chopped |
| 2 | Garlic cloves; minced | |
| 1/4 | c | All purpose flour |
| 1 1/2 | c | Chicken stock or canned low-salt chicken |
| ; broth | ||
| 1 | c | Whole milk |
| 1 | c | Whipping cream |
| 8 | oz | Sharp white cheddar cheese; grated (about 2 |
| ; cups) | ||
| Black Bean Soup | ||
| Purchased tomatillo salsa | ||
| Sour cream |
INSTRUCTIONS
CHEDDAR CHEESE SOUP for cheese soup: Melt butter in heavy large pot over medium heat. Add peppers, onion and garlic. Saute 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. 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. Makes 8 servings. Bon Appetit October 1999 Converted by MC_Buster. Per serving: 1273 Calories (kcal); 120g Total Fat; (82% calories from fat); 16g Protein; 41g Carbohydrate; 422mg Cholesterol; 451mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 23 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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