Cheddar Soup with Ham & Jalapenos
Yield
6 servingsPrep
20 minCook
35 minReady
55 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
carrots
diced |
|
| 1 | cup |
celery
diced |
|
| 4 | each |
jalapeño pepper
diced |
*
|
| ½ | cup |
butter
|
|
| ¼ | cup |
all-purpose flour
|
|
| 2 | quarts |
chicken broth
|
*
|
| 1 | pound |
cheddar cheese
grated |
|
| 1 | cup |
heavy whipping cream
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 1 | tablespoon |
dry mustard
|
|
| ½ | cup |
beer
dark |
|
| 1 ½ | ounces |
Parmesan cheese
grated |
|
| ½ | pound |
ham
diced |
|
| 1 | cup |
scallions, spring or green onions
diced |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
red hot pepper sauce
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
carrots
diced |
|
| 237 | ml |
celery
diced |
|
| 4 | each |
jalapeño pepper
diced |
*
|
| 118 | ml |
butter
|
|
| 59 | ml |
all-purpose flour
|
|
| 2 | quarts |
chicken broth
|
*
|
| 453.6 | g |
cheddar cheese
grated |
|
| 237 | ml |
heavy whipping cream
|
|
| 15 | ml |
worcestershire sauce
|
|
| 15 | ml |
dry mustard
|
|
| 118 | ml |
beer
dark |
|
| 43.3 | ml/g |
Parmesan cheese
grated |
|
| 226.8 | g |
ham
diced |
|
| 237 | ml |
scallions, spring or green onions
diced |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
red hot pepper sauce
to taste |
*
|
Directions
Sauté carrots, celery and jalapenos in butter until tender.
Add flour slowly to the vegetables; whisk frequently 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.
