CREAM OF JALAPENO SOUP
This is a simple cream soup base livened up with onion, carrot, bell and jalapeno peppers and topped with cheese. Very yummy and you can control the heat, if you like by reducing the amount of jalapeno. This amount we find nicely spicy but not hot. It presents beautifully with the flecks of orange and green against the cream soup base. I know it's not in any way a low fat recipe but in this case, it's worth every fat gram. The recipe came from Chef Sean Berry at the Guadalupe River Club in Kerrville, Texas, according to the October 1985 edition of Bon Appetit magazine.
Provided by Marysdottir
Categories Tex Mex
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Melt 3 tablespoons butter in heavy pan over low heat. Add flour and stir 3 minutes. Mix in stock and cream.
- Increase heat and bring to a boil stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.
- Meanwhile, melt 2 tablespoons butter in a heavy skillet over low heat. Add onion, carrot and green pepper. Cook until soft, stirring occasionally, about 8 minutes. Mix in jalapenos.
- Add both cheeses to cream mixture and stir until melted. Mix in vegetables. Season with salt to taste and serve.
Nutrition Facts : Calories 442.2, Fat 38.9, SaturatedFat 24, Cholesterol 130.6, Sodium 324.7, Carbohydrate 13.2, Fiber 1.2, Sugar 4.3, Protein 11.8
CREAM OF JALAPEñO SOUP
Very tasty. For a richer soup, use the heavy cream and serve small portions. To make vegetarian, just sub veggie broth for chicken stock.
Provided by Carianne
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large saucepan and sauté jalapeños, onion, and garlic for 8- 9 minutes.
- Stir in tomatoes and cook for another 7 minutes (should be saucy).
- Scoop avocado flesh into a small bowl and break it up coarsely with a fork.
- Add to veggies, heat briefly, then stir in half& half (or cream), chicken stock, cilantro, salt, and pepper.
- Simmer for 5 minutes, stirring occasionally.
- Do not boil!
- Remove from heat and stir in cheese.
- Adjust salt and pepper as needed.
Nutrition Facts : Calories 464.9, Fat 37.4, SaturatedFat 19.6, Cholesterol 91.5, Sodium 321.5, Carbohydrate 21.1, Fiber 5.4, Sugar 6.1, Protein 14.7
CREAM OF JALAPENO SOUP
Steps:
- Wash jalapenos and cut off stems, leaving whole. Grill or roast whole jalapenos until charred; set aside. On stove over med heat, in large stockpot, add cream, half and half and 2 oz. of chicken base. Simmer until reduced by half, about 1/2 hour. While cream is cooking, saute green onion, shallots, 1/2 0z. chicken base and water until onions are cooked. In blender, process on low, jalapenos, white pepper and black pepper. With blender running, pour in warm milk in a thin stream until fully blended. Add blended mixture to sauteed mixture and bring to a low boil. Remove one cup of hot mixture and blend in 1 tsp. cornstarch; stir back into sauteed mixture. Add mixture to warm cream gradually until all ingredients are well blended. Simmer 20-30 mins over low heat. Adjust seasonings. Refrigerate for 24 hrs before reheating (or serve chilled). This time will allow the flavors to develop and mellow.
CREAM OF JALAPENO SOUP
Steps:
- MELT 3 T BUTTER, IN HEAVY SAUCEPAN OVER LOW HEAT. ADD FLOUR, WHISKING UNTIL SMOOTH. COOK 1 MINUTE,WHISKING CONSTANTLY. GRADUALLY ADD BROTH ANND CREAM; COOK OVER MEDIUM HEAT FOR ABOUT 10 MINUTES, WHISKING UNTIL MIXTURE IS THICKENED AND BUBBLY. SET ASIDE. MELT 2 T BUTTER IN SMALL SKILLET OVER LOW HEAT. ADD ONION, CARROT AND JALAPENO. SAUTE FOR 8 MINUTES STIRRING CONSTANTLY UNTIL TENDER. ADD CHEESE TO CREAN MIXTURE, STIR UNTIL CHEESE MELTS. ADD VEGETABLE MIXTURE UNTIL WELL BLENDED. SEASON W/ SALT TO TASTE. SERVES 8 THIS IS FROM DEBBIE
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