"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

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.

Contributor:  
Contributor:  
Ruth Randall
Added: Monday, April 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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