Crema De Salsa Soup Recipe

• 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

1. Heat butter in medium skillet over medium heat.
2. Add in onion, garlic and cook, stirring occasionally till soft, about 10 min.
3. Stir in cumin and pepper; set aside.
4. Heat sauce in 3 qt saucepan over medium heat; don't boil.
5. Add in onion mix.
6. Slowly stir in Half and Half then heat through; don't boil.
7. Ladle soup into heated bowls.
8. Sprinkle generously with Cheddar cheese.
9. Serve immediately.
10. Serves 6 to 8 for first course.
11. Tip: In warm, humid weather, add in 1 tsp.
12. white vinegar to any gelatin recipe to keep the molded salad or possibly dessert hard.

butter, onion, garlic, cinnamon, freshly grnd white pepper, medwarm style pace picante sauce, cheddar cheese

Taken from cookeatshare.com/recipes/crema-de-salsa-soup-55526 (may not work)