Cream of tequila soup

Yes, you read it right. Cream. Of. Tequila. Soup. I mean, could a dish sound more delicious? It’s got the fun flavor of tequila mixed with the wintry warmth and heartiness of creamed soup.

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t Cream of… tequila?

t Yes, you read it right. Cream. Of. Tequila. Soup. I mean, could a dish sound more delicious? It’s got the fun flavor of tequila and the spice of jalapeño mixed with the wintry warmth and heartiness of creamed soup — all without the nasty hangover.

t It’s not complicated. We’ve taken our basic cheese-soup recipe and thrown in some pepper jack, jalapeños and tequila. It’s definitely a unique take on tequila and on soup, but throw this together for your next dinner party and I guarantee your guests will be pleasantly surprised.

t Enjoy, Yummies! Xoxo

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Ingredients:

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• 1/4 cup (1/2 stick) butter

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• 2 tablespoons all-purpose flour

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• 1 cup milk

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• 1-1/2 cups shredded jack cheese

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• 2-3 tablespoons silver tequila

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• 1 teaspoon salt

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• 3 slices jalapeño (garnish)

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• 1 pinch cilantro (garnish)

Directions:

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1. Add the butter to a saucepan and let it melt.

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2. Sprinkle the flour into the butter and whisk to form a roux.

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3. Slowly add the milk and whisk the mixture together until it’s smooth. Tip: It’s best to continue to stir the ingredients together slowly without letting them boil. Keep your heat at low-medium — just enough to warm the soup and melt all the ingredients together.

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4. Add the cheese and stir until it melts into the soup.

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5. Add the tequila and salt, then stir and let simmer for 2-3 minutes before serving.