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Tuesday, July 31, 2012

Jalapeno Cheese Soup

This soup is awesome!!  I went to Hoffbrau's Steakhouse in Dallas and stumbled across this.  They even shared the recipe!!  This recipe serves double it if you want leftovers to freeze for a later date!!  :-)

Corn Starch – ½ cup (mix w/1/2 cup cold water)
Fresh Broccoli – 30 ounces (crowns and stalks; equal parts)
1 lbs Velveeta
1 lbs Havarati
1 can Cheddar Cheese Soup
Jalapeno’s – 2 ounces (Use canned here, and blend)
Water – 2 quarts

  1. Place jalapenos into a blender with a small amount (1/4 cup) of water. Use blender to chop very fine, and set aside to incorporate later.
  2. Bring water to a boil (2 quarts)
  3. Slice and dice all of the fresh broccoli into small pieces to taste.
  4. Place broccoli into a microwave safe container and cover tightly with plastic wrap. Place in microwave for about 5 minutes on high.
  5. As the water comes to a boil, cut the cheese into 1 to 2 inch cubes and set aside.
  6. Whisk the cheddar cheese soup can into the boiling water.
  7. Slowly, as you whisk, add the corn starch mixed with COLD water (COLD is important!) to the pot of cheese.
  8. Turn heat off.
  9. With the heat off, slowly add the cheese cubes to the boiling water; stirring constantly.
  10. Next, add the steamed broccoli to the soup.
  11. Mix in the blended jalapenos to the soup.

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