Black And White Soup - cooking recipe

Ingredients
    2 tablespoons butter (1/4 stick)
    1/2 large red bell pepper, cut into matchstick-size pieces
    1/2 large yellow bell pepper, cut into matchstick-size pieces
    1/2 large green bell pepper, cut into matchstick-size pieces
    1 large onion, chopped
    2 cloves garlic, minced
    1/4 cup all-purpose flour
    1 1/2 cups chicken stock or 1 1/2 cups low sodium chicken broth, canned
    1 cup whole milk
    1 cup whipping cream
    8 ounces sharp white cheddar cheese, grated (about 2 cups)
    black bean soup
    tomatillo salsa
    sour cream
Preparation
    For cheese soup: Melt butter in heavy large pot over medium heat. Add peppers, onion and garlic. Saute vegetables until tender, about 6 minutes.
    Add flour and stir 2 minutes.
    Whisk in stock, then milk and cream. Simmer until slightly thickened, stirring constantly, about 3 minutes.
    Gradually add cheese 1/2 cup at a time, stirring after each addition until melted and smooth.
    Season to taste with salt and pepper.
    To serve, simultaneously ladle generous 1/2 cup cheese soup and generous 1/2 cup Black Bean Soup into shallow bowls, a llowing soups to meet in center. Top with tomatillo salsa and sour cream.

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