"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creamy Jalapeno Soup Recipe

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This recipe for Creamy Jalapeno Soup, by , is from The Beck Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Becky Beck



3 Jalapenos de-seeded and chopped up.
•1.5 Cups of grated mild cheddar cheese
•1 Cup of whipping cream
•1 can of Chicken Broth
•1/2 cup of finely chopped onions
•2 T of flour
•1 T of butter
•Salt Cumin, Pepper, and Garlic Powder


De-seed the jalapenos and chop into smaller pieces.

Add the jalapenos, the cilantro, the cheddar cheese, and the chicken broth to a blender and blend until smooth.

In a saucepan, add a small amount of olive oil, and when hot add 1 tablespoon of butter and saute the onions until translucent.

Add the jalapeno mixture to the saucepan and let boil for 2 minutes.

Add seasonings.

Add the whipping cream and let boil for 5 more minutes.

Add the flour and whisk quickly to avoid lumps until it is the desired consistency.

Serve immediately with freshly baked bread.




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