Ingredients:
2 tablespoons butter ( 1/4 stick)
1/2 large red bell peppers, cut into matchstick-size pieces
1/2 large yellow bell peppers, cut into matchstick-size pieces
1/2 large green bell peppers, cut into matchstick-size pieces
1 large onions, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
1 1/2 cups chicken stock or 1 1/2 cups low sodium chicken broth, canned
1 cup whole milk
1 cup whipping cream
8 ounces sharp white cheddar cheese, grated (about 2 cups)
black bean soup
tomatillo salsa
sour cream
Directions:
For cheese soup: Melt butter in heavy large pot over medium heat. Add peppers, onion and garlic. Saute vegetables until tender, about 6 minutes.
Add flour and stir 2 minutes.
Whisk in stock, then milk and cream. Simmer until slightly thickened, stirring constantly, about 3 minutes.
Gradually add cheese 1/2 cup at a time, stirring after each addition until melted and smooth.
Season to taste with salt and pepper.
To serve, simultaneously ladle generous 1/2 cup cheese soup and generous 1/2 cup Black Bean Soup into shallow bowls, a llowing soups to meet in center. Top with tomatillo salsa and sour cream.
Servings: 8
Time preparation: 0 min.
Time total: 0 min.