"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cream of Jalapeno Soup Recipe

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This recipe for Cream of Jalapeno Soup, by , is from The Best Cookbook Ever - Family and Friend's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ronaye Madell
Added: Wednesday, November 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups chicken stock
2 cups whipping cream
2 tablespoons butter
1 large onion, minced
1 large carrot, peeled and diced very fine
1 large bell pepper, seeded and chopped very fine
3 jalapeno peppers, seeded and diced very fine
1 cup Swiss cheese, grated
1 cup grated Cheddar cheese
1 dash salt




Directions:
Directions:
Melt 3 tablespoons butter in heavy large saucepan over low heat. Add flour and stir 3 minutes. Mix in stock and cream. Increase heat and bring to boil, stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.

Meanwhile, melt 2 tablespoons butter in heavy small 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 and serve.

Number Of Servings:
Number Of Servings:
8

 

 

 

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