Name: Cheddar Soup with Ham and Jalapenos
Ingredients: 1 c Diced carrots; 1 c Diced celery; 4 Diced Jalapenos; 1 Stick butter; 1/4 c All-purpose flour; 2 qt Chicken stock; 1 lb Grated Cheddar cheese; 1 c Heavy cream; 1 tb Worcestershire sauce; 1 tb Dry mustard; 1/2 c Dark beer; 1 1/2 oz Grated Parmesan cheese; 1/2 lb Diced ham; 1 c Diced scallions; Salt to taste; Hot pepper sauce to taste

A few years ago at a Christian bookseller’s convention, with several thousand people present, one Christian group did a survey asking people to define the gospel. A hundred people responded. Those who sponsored the survey looked at the responses, and only one out a hundred qualified as an adequate description of the gospel. People think that the gospel is having a warm relationship with Jesus, or asking Christ into your heart. Those things are important, but that is not the gospel. The gospel has a clear content that focuses on the person of Christ, the work of Christ, and how the benefits of Christ are appropriated into the Christian’s life by faith.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Soup	1	Servings

INGREDIENTS

1	c	Diced carrots
1	c	Diced celery
4		Diced Jalapenos
1		Stick butter
1/4	c	All-purpose flour
2	qt	Chicken stock
1	lb	Grated Cheddar cheese
1	c	Heavy cream
1	tb	Worcestershire sauce
1	tb	Dry mustard
1/2	c	Dark beer
1 1/2	oz	Grated Parmesan cheese
1/2	lb	Diced ham
1	c	Diced scallions
		Salt to taste
		Hot pepper sauce to taste

INSTRUCTIONS

From: kmeade@ids2.idsonline.com (The Meades)
Date: Mon, 6 May 1996 06:24:00 -0400
Saute carrots, celery and jalapenos in butter until tender.  Add flour
slowly to the vegetabless; whisk frequnetly for about 6 minutes. Add stock;
slowly whisking while pouring.  Simmer for about 25 minutes. Remove soup
from heat and whisk in cheese, a small amount at a time until mixture is
smooth. Blend in cream. Add Worcestershire sauce, mustard, beer and
Parmesan cheese. Whisk until well blended. Add ham and scallions. Season
with salt and hot sauce. Note: For a thinner soup, add more stock if
desired.
Source:  "Jack Daniel's Hometown Celebration Cookbook Vol. II", by Pat
Mitchamore with recipes edited by Lynne Tolley, recipe submitted by Jayne
Young, 1990.  Rutledge Hill Press.
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