"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cream of Roasted Jalapeņo Soup Recipe

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This recipe for Cream of Roasted Jalapeņo Soup, by , is from Mad Marshian Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth Randall
Added: Monday, April 6, 2009


3 tbsp. Butter & 2 tbsp Butter
3 tbsp.. All Purpose Flour
3 c. Chicken Stock
2 c. Heavy Cream
1 lg. Onion. (Minced)
1 lg. Carrot. (Peeled & Diced, Very Fine)
1 lg. Red Bell Pepper. (Seeded & Chopped Very Fine)
3 lg. Jalapeņo Peppers (Roasted - Seeded & Diced Very Fine)
1 c. Grated Cheese of your choice
Dash Salt

Melt the 3 tbsp. butter in large heavy sauce pan, low heat.
Add flour, stir 3 minutes.
Mix in chicken stock and cream.
Increase heat to boil, stir constantly.
Reduce heat Simmer until thick, stir occasionally. (Approx. 10 minutes.)

Meanwhile, melt the 2 tbsp. butter in small heavy sauce pan, low heat.
Add onion, carrot, and red pepper.
Cook until soft. Stir occasionally. (Approx 8 minutes.)
Mix in Jalapeņos. Add chees to soup at the end.

Personal Notes:
Personal Notes:
You can also add potatoes and have a version of jalapeņo potato soup.




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