I love soup - any time of the year. Here's one I stirred up recently to go with grilled ham and cheese sandwiches.
Pimento Cheese Soup
Ingredients:
1 Tbsp Butter
1 medium onion, chopped
1 rib celery, chopped
1 medium potato, peeled and chopped
4 cups milk
1 1/2 cups chicken or vegetable broth (preferably homemade)
1 4-oz jar sliced pimentos, drained and divided
1 cup sharp Cheddar cheese, shredded
8 oz block cream cheese, cubed
1/4 tsp each, Salt and Pepper
1/4 tsp hot sauce (or crushed red peppers), as desired
Directions:
Melt butter in large Dutch oven over medium heat. Add onion and celery, and saute 5 minutes or until vegetables are tender.
Add chopped potato, milk, and broth; bring to boil, stirring occasionally. Reduce heat and simmer around 20 minutes, stirring occasionally. Once potatoes are tender, remove from heat and stir in half of the pimentos. Add Cheddar cheese and next 4 ingredients, stirring until the cheese melts. Let cool 5 minutes.
Process mixture in food processor or blender in batches until smooth. Stir in the remaining pimentos to serve.
Garnish servings with herbed croutons.
Serves 4 - 5
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