Cheese and Jalapeno Soup

Ingredients

• 1 lb about 3 cups Cheddar cheese, coarsely grated
• 2 tbsp butter
• ¾ cup finely chopped onions
• 2 tsp finely minced garlic
• ⅓ cup flour
• salt to taste, if desired
• freshly ground pepper to taste
• ½ tsp ground coriander
• 1 tbsp or more chopped fresh or bottled jalapeno peppers
• 3 cup fresh or canned chicken broth
• 1 cup heavy cream
• ⅓ cup dry white wine

Method

1. Grate the cheese and set it aside. Heat the butter in a saucepan and add the onions and garlic. Cook, stirring, until the mixture is wilted. Add the cheese and sprinkle with the flour, stirring. Cook, stirring, about two minutes.
2. Sprinkle with salt, ground pepper and the coriander. Add the jalapeno peppers, broth, cream and wine and stir until blended. Let simmer five minutes and serve.

Notes

Yield: 8 servings. About 395 calories per serving. Time: 15 to 20 minutes.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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