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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is a simple cream soup base livened up with onion, carrot, bell and jalapeno peppers and topped with cheese. Very yummy and you can control the heat, if you like by reducing the amount of jalapeno. This amount we find nicely spicy but not hot. It presents beautifully with the flecks of orange and green against the cream soup base. I know it's not in any way a low fat recipe but in this case, it's worth every fat gram. The recipe came from Chef Sean Berry at the Guadalupe River Club in Kerrville, Texas, according to the October 1985 edition of Bon Appetit magazine. 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 finely diced |
1 large green bell pepper, seeded and finely chopped |
3 jalapeno chilies, seeded and finely minced |
1 cup grated swiss cheese |
1 cup grated cheddar cheese |
salt |
Directions:
1. Melt 3 tablespoons butter in heavy pan over low heat. Add flour and stir 3 minutes. Mix in stock and cream.
2. Increase heat and bring to a boil stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.
3. Meanwhile, melt 2 tablespoons butter in a heavy skillet over low heat. Add onion, carrot and green pepper. Cook until soft, stirring occasionally, about 8 minutes. Mix in jalapenos.
4. Add both cheeses to cream mixture and stir until melted. Mix in vegetables. Season with salt to taste and serve.
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