Hot Cheese Soup
|Minced onion||1⁄4 Cup (4 tbs)|
|Finely chopped carrots||1⁄4 Cup (4 tbs)|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Finely chopped red sweet pepper/Green sweet pepper||1⁄4 Cup (4 tbs)|
|Minced green chilies||2 Tablespoon|
|Whole wheat flour||1⁄4 Cup (4 tbs)|
|Stock/Stock and wine||5 Cup (80 tbs)|
|Sesame tahini/Sesame butter||1⁄2 Cup (8 tbs)|
|Cheddar cheese/Soft cheese||1⁄2 Pound, grated (About 2 Cups)|
|Milk powder||6 Tablespoon (0.5 Cup Instant)|
|Toasted sunflower seeds||1 1⁄4 Cup (20 tbs)|
Melt the butter in a large soup pot; saute the onion, carrots, celery, green pepper, and hot pepper until all the vegetables are soft, but not brown.
Stir in the whole wheat flour and heat for 1 minute; add the stock and bring the mixture to a boil.
Use a whisk to blend in the tahini (which will look curdled). Lower the heat and simmer for five minutes.
Add the cheese by handfuls, whisking until each, one has melted completely. Carefully whisk in the milk powder (or use a blender to buzz it with 1 cup of the soup).
Add the salt, and just before serving stir in the sunflower seeds.