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Black and White Soup

Cheddar Cheese Soup

2 tablespoons (1/4 stick) butter
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 garlic cloves, minced
1/4 cup all purpose flour
1 1/2 cups chicken stock or canned low-salt chicken broth
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

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, allowing soups
to meet in center. Top with tomatillo salsa and sour cream.

Makes 8 servings.


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