Text 4124, 83 rader
Skriven 2013-09-01 07:18:24 av Dave Drum (1:261/38)
Ärende: Chile 3845
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chipotle Cheese Soup
 Categories: Soups, Vegetables, Cheese, Chilies
      Yield: 7 Servings

      1 lg Broccoli stalk
      3 tb Butter
    1/2 ts Celery seeds
      2 c  Baby carrots; quartered
      1 md Red onion; diced
      2    Chipotle peppers in adobo;
           - to your taste), minced
           +=PLUS=+
      1 tb Adobo sauce
      9 c  Water
      2 tb Chopped garlic
      1 tb Dried parsley
      1 ts Ground savory
      1 ts (ea) salt & ground pepper
      1 lg Red bell pepper; cored,
           - seeded, diced
      1 c  Whole milk
      1 lb Velveeta; in 1/2" chunks
      1 tb All-purpose flour

  Warm and soothing, this soup is a winter rider's best
  friend. The slightly smoky overtones of the chipotle peppers
  intermingle beautifully with the creamy cheese base. This
  soup will give you that warm, sitting-by-thefireside feeling
  on a frosty day. It packs enough calories and hot pepper
  fire to fuel your body for a long afternoon of winter
  motorcycling. Don't be a hog, share a bowl of this cheesy
  delight with your riding buddies, then ride your Hogs
  through a winter wonderland. Alright!

  Trim the broccoli, remove the florets, coarsely chop them,
  and set aside. Thinly slice the stalk.

  Melt 2 tablespoons of the butter in a medium saute pan over
  medium heat. Add the sliced broccoli stalk, celery seeds,
  carrots, and onion. Cook until the onion is transparent, 6
  to 8 minutes.

  Transfer the cooked vegetables to a large soup pot set over
  high heat. Add the chipotle peppers, water, garlic, parsley,
  savory, salt, and black pepper and bring to a boil. Reduce
  the heat to medium, cover, and simmer for 45 minutes,
  stirring often.

  Add the broccoli florets and bell pepper and stir well.
  Reduce the heat to low and simmer for 15 minutes, stirring
  often.

  Add the milk and Velveeta cheese and stir until the cheese
  melts. Reduce the heat to very low and simmer, stirring
  often, while you prepare the roux.

  In a small saucepot, melt the remaining 1 tablespoon butter
  over low heat. Add the flour and stir well. Continue to stir
  until the flour is a very light brown, 2 to 3 minutes. Add
  the adobo sauce and 2 cups of liquid from the soup, and mix
  thoroughly with a wire whisk. Transfer the mixture to the
  soup and stir until well blended. Simmer, stirring often,
  until the soup thickens, 5 minutes.

  Serve immediately

  Servings: 6 to 8

  Recipe from: Biker Billy's Freeway-A-Fire Cookbook;
               by Bill Hufnagle

  From: http://www.recipelink.com/cookbooks

  Uncle Dirty Dave's Archives

MMMMM

... Eat nothing that will prevent you from eating. - Ibn Tibbon

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)