Jalapeno Cheese Soup
	   6 c     Chicken broth
	   8       Celery stalks
	   2 c     Diced onion
	   3/4 tsp Garlic salt
	   1/4 tsp White pepper
	   2 lb    Velveeta cheese
	   1 c     Diced jalapeno peppers
	   Sour cream
	   Flour tortillas
	Dice celery stalks, onions and jalapenos. Cut Velveeta into cubes.
	In a large saucepan place the chicken broth, celery, onions, garlic salt, and
	white pepper.  Cook over high heat for 10 minutes, or until the mixture reduces
	and thickens slightly.
	In a blender or food processor place the broth and the cheese.  Puree them
	together until the mixture is smooth.
	Return the pureed mixture to the saucepan and simmer it for 5 minutes.
	Add the diced peppers and mix them in well.
	Serve with a dollop of sour cream and warm flour tortillas.

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