Jalapeno Cheese Soup

Monday, November 10, 2008

My husband and oldest son practically breathe fire; they are pepper bellies through and through! So when I stumbled upon a Jalapeno Cheese Soup from Chef Tom I knew I had to give it a try. I made some modifications to the recipe which included using less jalapenos than suggested and this soup was still spicy! It was too spicy for me but Justin and Andrew really liked it. They sopped the soup up with crusty bread and were all smiles. It was very cute!

Ingredients
8 celery stalks
1 cup diced onion
1 minced garlic clove
2 lb Velveeta cheese
1/2 cup diced jalapeno peppers

Directions
Dice celery stalks, onions and jalapeƱos. In a large pot 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 puree the mixture together until the mixture is smooth. Return the pureed mixture to the saucepan, add in the cubed Velveeta and simmer it for 5 minutes.

2 comments:

Amber said...

Looks good..did you make that bread bowl too?

Anonymous said...

How much chicken broth?