Hot Cheese Soup Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Onion | 1/4 Cup (16 tbs), minced | |
| Carrots | 1/4 Cup (16 tbs), finely chopped | |
| Celery | 1/4 Cup (16 tbs), finley chopped | |
| 1/4 cup finely chopped red or green sweet pepper | ||
| 2 tbsp minced hot green chili pepper | ||
| Whole wheat flour | 1/4 Cup (16 tbs) | |
| Stock | 5 Cup (16 tbs) | |
| 1/2 cup sesame tahini OR sesame butter | ||
| Cheddar Cheese | 1/2 pound, grated | |
| Milk powder | 6 Tablespoon | |
| Salt | 1 Teaspoon | |
| Sunflower seeds | 1 1/4 Cup (16 tbs), toasted | |
Directions
Melt the butter in a large soup pot; saute the onion, carrots, celery, green pepper, and hot pepper until all the vegetables are soft, but not brown.
Stir in the whole wheat flour and heat for 1 minute; add the stock and bring the mixture to a boil.
Use a whisk to blend in the tahini (which will look curdled). Lower the heat and simmer for five minutes.
Add the cheese by handfuls, whisking until each, one has melted completely. Carefully whisk in the milk powder (or use a blender to buzz it with 1 cup of the soup).
Add the salt, and just before serving stir in the sunflower seeds.
Stir in the whole wheat flour and heat for 1 minute; add the stock and bring the mixture to a boil.
Use a whisk to blend in the tahini (which will look curdled). Lower the heat and simmer for five minutes.
Add the cheese by handfuls, whisking until each, one has melted completely. Carefully whisk in the milk powder (or use a blender to buzz it with 1 cup of the soup).
Add the salt, and just before serving stir in the sunflower seeds.
Chef
