A rich recipe to prepare cream of Manchego cheese with a touch of cayenne pepper and parsley to decorate
Learn more about Deborah Dana
Ingredients6 portions
Preparation
In a large pot over a medium heat melt the butter.
Add the onion and pepper and cook for 5 minutes or until the onion is translucent.
Add the garlic and cook for 2 more minutes.
Add the flour and continue cooking for 2 minutes.
With a balloon whisk add little by little and mix chicken broth, milk and cream. Continue cooking until it boils, lower to a low heat and allow the soup to cook for 20 more minutes.
Add the cheese little by little mixing with the whisk so that it is incorporated into the cream. Season with salt and cayenne pepper and remove from heat.
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