Recipe - Cheddar Soup With Ham And Jalapenos

1 cup Diced carrots
1 cup Diced celery
4 Diced Jalapenos
1 Stick butter
One fourth cup Allpurpose flour
2 qt Chicken stock
1 pound Grated Cheddar cheese
1 cup Heavy cream
1 tablespoon Worcestershire sauce
1 tablespoon Dry mustard
One half cup Dark beer
1 One half ounce Grated Parmesan cheese
One half pound Diced ham
1 cup Diced scallions
Salt to taste
Hot pepper sauce to taste

From: kmeade@ids2.idsonline.com (The Meades)

Date: Mon, 6 May 1996 06:24:00 0400
Saute carrots, celery and jalapenos in butter until tender. Add flour
slowly to the vegetabless; whisk frequnetly for about 6 minutes. Add stock;
slowly whisking while pouring. Simmer for about 25 minutes. Remove soup
from heat and whisk in cheese, a small amount at a time until mixture is
smooth. Blend in cream. Add Worcestershire sauce, mustard, beer and
Parmesan cheese. Whisk until well blended. Add ham and scallions. Season
with salt and hot sauce. Note: For a thinner soup, add more stock if
desired.

Source: "Jack Daniel's Hometown Celebration Cookbook Vol. II", by Pat
Mitchamore with recipes edited by Lynne Tolley, recipe submitted by Jayne
Young, 1990. Rutledge Hill Press.

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