Monterey Jack Cheese Soup
(from the cookbook, "Savoring The Southwest")
List of Ingredients
2 cups chicken broth
1 cup finely chopped onion
1 cup peeled and diced tomatoes
1 can (4 oz.) chopped green chiles
1 teaspoon garlic, minced
6 tablespoons butter
6 tablespoons all-purpose flour
5 cups hot milk
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups coarsely grated Monterey Jack cheese
(3/4 pound)
Recipe
In a large saucepan mix chicken broth, onion, tomato, green chiles and garlic. Bring to boil over high heat; cover. Reduce to moderate heat and simmer 10 minutes or until vegetables are tender. In a medium size heavy saucepan melt butter over moderate heat. Remove from heat and stir in flour. Return to heat and cook 3 minutes, stirring constantly. Stir in 3 1/2 cups hot milk, adding 1/2 cup at a time. Cook about 7 minutes, until smooth and thickened. Remove broth mixture from heat and stir into the milk mixture, 1/2 cup at a time. Return to heat. Add remaining 1 1/2 cups milk, salt, pepper, and cheese, stirring constantly until cheese is melted and soup is well-heated. Serves 8.
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