Black And White Soup
By á-170456
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Ingredients
- CHEDDAR CHEESE SOUP:
- 2 tablespoons butter - (1/4 stick)
- 1/2 large red bell pepper cut into
- matchstick-size pieces
- 1/2 large yellow bell pepper cut into
- matchstick-size pieces
- 1/2 large green bell pepper cut into
- matchstick-size pieces
- 1 large onion chopped
- 2 garlic cloves minced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken stock (or canned low-salt chicken broth)
- 1 cup whole milk
- 1 cup whipping cream
- 8 ounces sharp white cheddar cheese grated
- Salt to taste
- Freshly-ground black pepper to taste
- Black Bean Soup (see recipe)
- Purchased tomatillo salsa
- Sour cream
Details
Servings 8
Preparation
Step 1
For Cheese Soup: Melt butter in heavy large pot over medium heat. Add peppers, onion and garlic. Sauté 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.
This recipe yields 8 servings.
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