Cheddar soup with ham and jalapenos

1 Servings

Ingredients

Quantity Ingredient
1 cup Diced carrots
1 cup Diced celery
4 Diced Jalapenos
1 Stick butter
¼ cup All-purpose flour
2 quarts Chicken stock
1 pounds Grated Cheddar cheese
1 cup Heavy cream
1 tablespoon Worcestershire sauce
1 tablespoon Dry mustard
½ cup Dark beer
1½ ounce Grated Parmesan cheese
½ pounds Diced ham
1 cup Diced scallions
Salt to taste
Hot pepper sauce to taste

Directions

From: kmeade@... (The Meades)

Date: Mon, 6 May 1996 06:24:00 -0400 Saute carrots, celery and jalapenos in butter until tender. Add flour slowly to the vegetabless; whisk frequnetly for about 6 minutes. Add stock; slowly whisking while pouring. Simmer for about 25 minutes. Remove soup from heat and whisk in cheese, a small amount at a time until mixture is smooth. Blend in cream. Add Worcestershire sauce, mustard, beer and Parmesan cheese. Whisk until well blended. Add ham and scallions. Season with salt and hot sauce. Note: For a thinner soup, add more stock if desired.

Source: "Jack Daniel's Hometown Celebration Cookbook Vol. II", by Pat Mitchamore with recipes edited by Lynne Tolley, recipe submitted by Jayne Young, 1990. Rutledge Hill Press.

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