| 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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