Poblano & Gouda Cheese Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
5 pepper Hot Chili Peppers 2 cup (8 fl oz) Chicken Broth 2 cup Milk, 2%, with added nonfat milk solids, without added vit A 3 tbsp Butter, salted 0.05 cup Flour, white 8 oz Gouda Cheese
Preheat oven to broil. Place Poblano chile peppers on a cookie sheet and place in oven. Allow skin to blacken and blister, turning the chile peppers until all sides are done. When they are done place in plastic baggy. When cool peel the skin off each one under running water. Remove the stems and seeds.
In a blender, combine the chile perppers, broth, salt and pepper to taste and nutmeg. Blend until smooth. In a amall aucepa over medium heat, war the milk and set aside. In another saucepan over medium heat, melt the butter or margarine, add the flour and stir well. Add the warmed milk and stir until well blended. Add the chile pepper mixture and cheese, mix well. Reduce heat to low and simmer 30 minutes stirring occasionally.
Serving Size: 5-3/4 cup serving
Number of Servings: 5
Recipe submitted by SparkPeople user RAIDERGIRL65.
In a blender, combine the chile perppers, broth, salt and pepper to taste and nutmeg. Blend until smooth. In a amall aucepa over medium heat, war the milk and set aside. In another saucepan over medium heat, melt the butter or margarine, add the flour and stir well. Add the warmed milk and stir until well blended. Add the chile pepper mixture and cheese, mix well. Reduce heat to low and simmer 30 minutes stirring occasionally.
Serving Size: 5-3/4 cup serving
Number of Servings: 5
Recipe submitted by SparkPeople user RAIDERGIRL65.
Nutritional Info Amount Per Serving
- Calories: 304.0
- Total Fat: 21.6 g
- Cholesterol: 80.3 mg
- Sodium: 865.8 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 0.7 g
- Protein: 16.7 g