Post by bean on Mar 10, 2007 15:56:27 GMT -5
I just dump & simmer till the veggies are tender.
Jalapeno Cheese Soup
6 c. chicken broth
2 c. diced onion
1/4 t. white pepper
1 c. diced fresh jalapenos
8 celery stalks, diced
3/4 t. garlic salt
2 lb. velveeta cheese, cut into cubes
sour cream
tortillas
In large saucepan, place broth, celery, onions and spices. Cook over medium high for 10 minutes. In blender, place small batches of broth combined with some cubes of cheese. Puree until smooth and then return to pot and simmer. Repeat with remaining broth and cheese. Add jalapenos to soup (tasting as you go) and mix well. Warm through and serve with a dollop of sour cream and warm tortillas.
Jalapeno Cheese Soup
6 c. chicken broth
2 c. diced onion
1/4 t. white pepper
1 c. diced fresh jalapenos
8 celery stalks, diced
3/4 t. garlic salt
2 lb. velveeta cheese, cut into cubes
sour cream
tortillas
In large saucepan, place broth, celery, onions and spices. Cook over medium high for 10 minutes. In blender, place small batches of broth combined with some cubes of cheese. Puree until smooth and then return to pot and simmer. Repeat with remaining broth and cheese. Add jalapenos to soup (tasting as you go) and mix well. Warm through and serve with a dollop of sour cream and warm tortillas.