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Cream of Roasted Jalapeno Soup Recipe

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

Contributor:  
Contributor:  
Donna Sralla

Category:
Category:

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

Directions:
Directions:
Melt 3 tbsp 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 tbsp 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 cheese to cream mixture and stir until melted. Mix in vegetables. Season with salt and serve.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is a knock-off recipe for Fish City Grill's delicious soup.

 

 

 

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