From: Garry Howard email@example.com
Date: Thu, 15 Jul 93 13:38:53 EDT
This is a great recipe that I make often. Don't let the Velveeta cheese turn you off. I never tried this recipe for a long time because I thought made with Velveeta how good can it be. All I can say is give it a try once and let me know what you think. It is one of my favorites. Title :Jalapeno Cheese Soup Serves :6 Keywords :Mexican, Soups, Hot & spicy Ingredients: 6 c Chicken broth 8 Celery stalks 2 c Diced onion 3/4 ts Garlic salt 1/4 ts White pepper 2 lb Velveeta cheese 1 c Diced jalapeno peppers Sour cream Flour tortillas Instructions: Dice celery stalks, onions and jalapenos. Cut Velveeta into cubes. In a large saucepan place the chicken broth, celery, onions, garlic salt, and white pepper. Cook over high heat for 10 minutes, or until the mixture reduces and thickens slightly. In a blender or food processor place the broth and the cheese. Puree them together until the mixture is smooth. Return the pureed mixture to the saucepan and simmer it for 5 minutes. Add the diced peppers and mix them in well. Serve with a dollop of sour cream and warm flour tortillas. From "Santa Fe Recipes", Tierra Publications. Recipe from Guadalupe Cafe, Santa Fe, NM.
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