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Mexican Cheese Soup

A creamy cheese soup, subtly flavoured with the typical Mexican ingredients such as tomato and sweet peppers.

50 g butter or margarine
100 ml chopped spring onion
1 large clove garlic, crushed
50 ml finely chopped green pepper
1 medium red tomato, peeled and finely chopped
100 ml cake flour
good pinch ground cumin
good pinch white pepper
750 ml milk
375 ml water
5 ml chicken stock powder
80g/200 ml grated Cheddar cheese
few drops Tabasco sauce
salt and black pepper

To serve and garnish
chopped spring onion
paprika and / or cayenne pepper

  1. Place the butter or margarine, spring onion, garlic, green pepper and tomato into a large saucepan and saute gently for 8 – 10 minutes while stirring from time to time until all is tender.
  2. Stir in the flour, cumin and pepper.
  3. Add the milk, water and chicken stock powder.
  4. Bring to boil while stirring with a whisk until a smooth sauce is obtained.
  5. Reduce heat and simmer 5 minutes.
  6. Add the cheese and stir over moderate heat until the cheese has melted.
  7. Remove from heat and season to taste with Tabasco sauce, salt and black pepper.
  8. Reheat gently while stirring just before serving. Garnish as preferred

4 to 6 servings

Variations

  • To make Mexican cheese and prawn soup, add 200g cooked peeled prawns, coarsely chopped, together with the cheese.

Recipe by Carolié de Koster from Art Of Cooking page 110.