Jalapeno, Cauliflower, Cheddar soup how can you go wrong. This used to be a signature dish at Buffalo Bills in the 80”s. It is now a signature dish at the Chilebrown house. I am going to add a ingredient that you might not like. It is Velveeta Cheese. I know that a lot of you will turn away, Velveeta cheese actually melts and tastes okay, I have used good Cheddar and it will separate. Am I wrong for using Velveeta? I do not think so.
1 quart of stock
1/3 block of Velveeta
1 onion chopped
2 strips of bacon diced
salt and pepper
4 jalapenos sliced
1 head of cauliflower (cut in to bite size pieces
Fry the bacon till it cry’s that it wants’s the onions. Add everything else except the cheese.. Simmer for 15minutes. Add Cheese and turn down the heat.
Jalapeno, Cheese Bread was served with the soup. We are having a Jalapeno Cheese kind of day. It also helps when you make a stock with leftover Smoked Turkey Bones .
2 comments:
There's no shame in Velveeta, we still keep it around for grilled cheese sammiches, though I'll add some other types for variety once in a while.
It's cauliflower season, no doubt about it.
Mm. Your soup sounds divine, Velveeta be damned.
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