This is totally on my "to make list" - thanks to JD for sharing his 'kicked up a notch' Cheese Soup. ~Enjoy! Diane
Tequila Cheese Soup *guest post by JD Provence Ingredients: 1 quart milk (4 cups) 2 cups of chicken broth 8 ounces Velveeta, cubed 1 large red bell pepper, diced 1 medium sweet onion, peeled & diced 3 stalks celery, diced 1 to 2 jalapenos, sliced (optional) 1/4 cup cooking oil 3 Tbsp butter 3 Tbsp all purpose flour 1/2 cup tequila (optional) 1 tsp black pepper Salt to taste Directions: Heat oil and saute vegetables until onions are translucent, about 10 minutes. Add broth and continue cooking, over medium high heat, until all vegetables are tender. Meanwhile, in separate pan, melt butter and add in the flour to make a roux. Slow!y add milk and simmer until all roux is absorbed, then add cheese and broth/vegetable mix, continue simmering over medium heat, constantly stirring, until all cheese is melted. Add tequila and black pepper, simmer over medium low heat 10-15 minutes. Garnish with grated cheddar cheese and diced tomatoes. Serve with tortilla chips or crackers Recipe & Photos by: JD Provence for Canning and Cooking at Home
0 Comments
|