Cheddar Soup with Green Chilies
Source of Recipe
Internet
List of Ingredients
2 tablespoons butter
1/4 cup chopped onion
2 tablespoons flour
2 canned tomatoes, peeled
3 whole canned green chiles -- rinsed and drained
1 1/2 cups chicken broth
1 1/2 cups heavy cream
6 ounces sharp cheddar cheese -- shredded
salt -- if needed
Recipe
Melt the butter in a heavy 2-quart saucepan, add the onions, cover the pan and sweat the onions over low heat for 5 minutes. Uncover the pan and add the flour, stirring for 2 minutes to cook away its raw flavor (but do not allow the mixture to brown). Puree the tomatoes and green chilies roughly in a food processor, stopping while there is still some texture remaining. Stir into the onions for a minute, then pour the chicken broth over and bring to a boil. Stir a few times to ensure that the flour is not sticking to the bottom of the pan, then simmer over low heat for 20 minutes with the pan
partly covered. The soup can be set aside at this point to be completed later.
When ready to serve, bring the soup back to a boil, lower the heat to medium, and add the cream and shredded cheese. Stir once or twice until the cheese has melted and the soup is heated through, but do not ever let it boil for fear it will curdle. Taste for salt and add it sparingly, as needed. Serve alone as a first course, or accompanied by warm tortillas if
the remainder of the meal is not too filling. Serves 2.
|
|
member logon
