More Great Recipes: Dairy | Soup

Santa Fe Cheese Soup


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

Makes 5 cups of soup
Ingredients:
2 large carrots, cut in 1“ pieces
1 medium onion, cut in 1“ pieces
1 small apple, cored and cut in 1“ pieces
3 small jalapeño or serrano chiles, seeded
3 Tbsp butter
2 cups chicken stock
1/2 cups dry white wine
6 Tbsp flour
2 cups milk
6 oz cheddar, grated
6 oz monterey jack, grated
Salt and pepper
1/2 cups cilantro, minced
2 sm plum tomatoes, seeded, diced


Method:


Mince first 4 ingredients with steel blade in food processor. Melt butter in heavy large saucepan over medium-low heat. Add minced carrots, onions, apple and chilies and cook until softened. Add stock and wine, bring to boil. Reduce and simmer gently for about 30 minutes.


For a Rustic Soup:


Puree vegetable until smooth, about 2 minutes. Place flour in bowl. Gradually whisk in half of milk, making a smooth paste. Mix into vegetables and add remaining milk. Cook over medium heat until slightly thickened. Stir cheeses into soup. Cook over medium heat until smooth. Season to taste. Mix cilantro and tomatoes. Ladle soup into bowls and spoon a dollop to tomato mixture into center of each.


For more Refined Soup: Puree vegetable until smooth, about 2 minutes. Press through fine strainer into bowl. Place flour in large bowl. Gradually whisk in half of milk, making a smooth paste. Mix in vegetables and remaining milk. Return to saucepan and cook over medium heat until slightly thickened. Stir cheeses into soup. Cook over medium heat until smooth. Season to taste. Mix cilantro and tomatoes. Ladle soup into bowls and spoon a dollop to tomato mixture into center of each.


Pairs Well With


Notes

A dash of local for every season
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