Santa Fe Cheese Soup

By SallySmo

Ingredients

• Food process until fine:
• 2 large carrots, cut into 1" pieces
• 1 small onion, 1" pieces
• 1 small apple, 1" pieces
• 3 small jalapeno chilies, seeded
• 3 Tbsp unsalted butter
• 2 C chicken stock
• 1/2 C dry white wine
• 6 Tbsp flour
• 2 C milk
• 6 oz cheddar cheese, shredded
• 6 oz Monterrey Jack, shredded
• salt and pepper
• 1/4 C fresh cilantro, minced
• 2 small plum tomatoes, seeded/diced

Preparation

Step 1

Melt butter in saucepan on medium low. Add veggies and cook until soft, stirring about 8 minutes. Add stock and wine and bring to boil. Reduce heat and cover. Simmer gently until veggies are very soft (about 30 minutes).

Puree until smooth about 2 minutes. Press through fine strainer.

Place flour in a large bowl. Gradually whisk in half of milk making a smooth paste. Mix in strained veggie mix and remaining milk. Return to saucepan. Cook over medium heat until slightly thickened, stirring constantly, about 2 minutes.

Stir shredded cheeses into soup. Cook over medium heat until smooth, stirring frequently. Season with salt and pepper.

Mix cilantro & tomatoes. Ladle soup into bowls, spoon a dollop of tomato mixture into center of each.