Jalapeno Cheese Soup

Finely dice celery sticks, onions and jalapenos. Dice the processed cheese. Add the cheese, celery and onion brunoise, garlic salt and white pepper to the chicken soup form and cook for 10 minutes at high temperature – or until the soup thickens. Blend the soup in a hand mixer until it is creamy. Add the finely diced jalapenos and stir in. Serve each with a dollop of sour whipped cream and baked tortillas.

*) Original title: Jalapeno Cheese Soup 1 cup = American measure. Cup volume = 250 ml

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