3 tbsp. butter
1 lg. onion, chopped (about 2 c.)
2 garlic cloves, minced
1 tsp. ground cinnamon
Pinch of freshly ground white pepper
1 1/2 c. med.-hot style Pace picante sauce or other chile salsa
1 qt. Half and Half
Shredded Cheddar cheese for garnish

Melt butter in medium skillet over medium heat. Add onion, garlic and cook, stirring occasionally until soft, about 10 minutes. Stir in cumin and pepper; set aside. Heat sauce in 3 quart saucepan over medium heat; do not boil. Add onion mixture. Slowly stir in Half and Half then heat through; do not boil. Ladle soup into heated bowls. Sprinkle generously with Cheddar cheese. Serve immediately. Serves 6 to 8 for first course.

Tip: In hot, humid weather, add 1 teaspoon white vinegar to any gelatin recipe to keep the molded salad or dessert firm.