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Black And White Soup Recipe

by Global Cookbook

Ingredients

2 Tbsp. butter - (1/4 stick) 1/2 lrg red bell pepper cut into matchstick-size pcs 1/2 lrg yellow bell pepper cut into matchstick-size pcs 1/2 lrg green bell pepper cut into matchstick-size pcs 1 lrg onion minced 2 x garlic cloves chopped

1/4 c. all-purpose flour 1 1/2 c. chicken stock (or possibly canned low-salt chicken broth) 1 c. whole lowfat milk 1 c. whipping cream 8 ounce sharp white cheddar cheese grated Salt to taste Freshly-grnd black pepper to taste Black Bean Soup (see recipe) Purchased tomatillo salsa Lowfat sour cream

Directions

1. For Cheese Soup: Heat butter in heavy large pot over medium heat. Add in peppers, onion and garlic. Saute/fry vegetables till tender, about 6 min. Add in flour and stir 2 min. Whisk in stock, then lowfat milk and cream. Simmer till slightly thickened, stirring constantly, about 3 min. Gradually add in cheese 1/2 c. at a time, stirring after each addition till melted and smooth. Season to taste with salt and pepper.
2. To serve, simultaneously ladle generous 1/2 c. cheese soup and generous 1/2 c. Black Bean Soup into shallow bowls, allowing soups to meet in center. Top with tomatillo salsa and lowfat sour cream.
3. This recipe yields 8 servings.
4. Comments: This is actually two soups which can be served separately or possibly together. Each soup serves four; combined, the two serve eight.

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