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home > recipes > soups > black and white soup
from Yardley, Pennsylvania Black and White Soup Recently, someone e-mailed me a request for this specific recipe. I found this at epicurious.com. Other credits are at the end of this recipe. Enjoy! BLACK & WHITE SOUP This is actually two soups that can be served separately or together. Each soup serves four; combined, the two serve eight. 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 Purchased tomatillo salsa Sour cream for cheese soup: Melt butter in heavy large pot over medium heat. Add peppers, onion and garlic. Sauté 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. Bon Appétit October 1999 R.S.V.P. Boudro's On the Riverwalk, San Antonio, TX

Black and White Soup


average rating = 5 stars(5.00002 comments available)
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(posted November 8, 1999)

from Yardley, Pennsylvania

Black and White
Soup

Recently, someone e-mailed me a request for this specific recipe. I found this
at epicurious.com. Other credits are at the end of this recipe. Enjoy!

BLACK & WHITE
SOUP

This is actually two soups that can be served separately or
together. Each
soup serves four; combined, the two serve
eight.

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
Purchased
tomatillo salsa
Sour cream

for
cheese soup: Melt butter in heavy large
pot over medium heat. Add peppers,
onion and garlic. Sauté 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.

Bon Appétit
October 1999
R.S.V.P.
Boudro's On the Riverwalk, San Antonio, TX





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+2 comments


from Easy Bay, California, United States wrote:1  1

The Black Bean Soup recipe is missing here but it can be found at Epicurious where you can read what other reviewers have said about the dish. http://www.epicurious.com/run/recipe/view?id=102292
5 starsSeptember 14, 2002


from San Antonio, TX, United States wrote:1  1

Wow! I have been trying to get this
recipe ever since I ate at a restaruant
(Boudro's) that served it! Thanks for
posting it! I can't wait to try my hand at
it!
5 starsOctober 19, 2001


 
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