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Ingredients
- 3 tbsp. butter
- 1 lg. onion, minced (about 2 c.)
- 2 garlic cloves, chopped
- 1 teaspoon grnd cinnamon
- Healthy pinch of freshly grnd white pepper
- 1 1/2 c. med.-warm style Pace picante sauce or possibly other chile salsa
- 1 quart. Half and Half
- Shredded Cheddar cheese for garnish
Directions
- Heat butter in medium skillet over medium heat. Add in onion, garlic and cook, stirring occasionally till soft, about 10 min. Stir in cumin and pepper; set aside. Heat sauce in 3 qt saucepan over medium heat; don't boil. Add in onion mix. Slowly stir in Half and Half then heat through; don't boil. Ladle soup into heated bowls. Sprinkle generously with Cheddar cheese. Serve immediately. Serves 6 to 8 for first course.
- Tip: In warm, humid weather, add in 1 tsp. white vinegar to any gelatin recipe to keep the molded salad or possibly dessert hard.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 6 servings | |
| Calories 291 | |
| Calories from Fat 228 | 78% |
| Total Fat 25.89g | 32% |
| Saturated Fat 16.19g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 137mg | 6% |
| Potassium 254mg | 7% |
| Total Carbs 9.74g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.26g | 1% |
| Protein 6.32g | 10% |
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