Ladies and Gentlemen…it snowed in ENC last night. Wonder of wonders, Miracle of Miracles! (Thank you Jerry Bock and Sheldon Harnick for those lyrics from Fiddler on the Roof.) It IS a rare occurrence here, but a fun one! It is cold out and I yearned a bit for a cozy soup. Being too lazy to clean off my car and venture to the grocery, I scanned the fridge and cupboard for ingredients on hand. Felt the creativity surging and came up with this wonderful warmness. Mmmm. Much better than Campbell’s discontinued version!
PS…I made this earlier in the winter to add to a chicken recipe…I’ll share that next week! It gets so busy in this head!
2 Tbs butter
2 Tbs all purpose flour
Small sweet onion, grated
6 cloves garlic, minced
14.5 oz can low fat, low sodium chicken broth
2 cups milk
2 1/2 cups shredded pepper jack cheese
1 t Worcestershire sauce
1/4 t Tabasco
1/4 t fresh ground black pepper
1/4 cup chopped cilantro leaves
In large skillet, melt butter.
Stir in flour and cook until flour begins to turn golden brown.
Add onion and garlic.
Cook 3 minutes, until onion softens and becomes translucent.
Slowly whisk in chicken broth, stirring occasionally, 15 minutes, until thickened and smooth.
Remove from heat.
Immediately whisk in shredded cheese until melted, and soup is smooth.
Season with Worcestershire, Tabasco and pepper.
Ladle into bowls.
Sprinkle with cilantro to garnish.
Serves 6 as meal or 18 in demitasse.
PSagain! Sorry, I can’t find the pic of this. But you don’t need it. You’ll be just fine!