Ingredients
- 3 tbsp. butter
- 1 lg. onion, minced (about 2 c.)
- 2 garlic cloves, chopped
- 1 teaspoon grnd cinnamon
- Healthy pinch of freshly grnd white pepper
- 1 1/2 c. med.-warm style Pace picante sauce or possibly other chile salsa
- 1 quart. Half and Half
- Shredded Cheddar cheese for garnish
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Crema De Salsa Soup
Servings: 6
Directions
- Heat butter in medium skillet over medium heat. Add in onion, garlic and cook, stirring occasionally till soft, about 10 min. Stir in cumin and pepper; set aside. Heat sauce in 3 qt saucepan over medium heat; don't boil. Add in onion mix. Slowly stir in Half and Half then heat through; don't boil. Ladle soup into heated bowls. Sprinkle generously with Cheddar cheese. Serve immediately. Serves 6 to 8 for first course.
- Tip: In warm, humid weather, add in 1 tsp. white vinegar to any gelatin recipe to keep the molded salad or possibly dessert hard.
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