Cream of JalapeÑo Soup T-R-L |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Those of you who love hot stuff , here's a new one. Friend of mine loves the hot stuff and I emailed this to her. Please be very careful when chopping the jalapeño peppers. Ingredients:
5 tablespoons butter, divided use |
3 tablespoons all-purpose flour |
3 cups chicken stock |
2 cups whipping cream |
1 large onion, minced |
1 large carrot, minced |
1 large bell pepper, minced |
3 jalapeno peppers, minced |
1 cup grated swiss cheese |
1 cup grated cheddar cheese |
1 dash salt |
Directions:
1. Melt 3 tablespoons butter in heavy large saucepan over low heat.
2. Add flour and stir 3 minutes.
3. Mix in stock and cream.
4. Increase heat and bring to boil, stirring constantly.
5. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.
6. Meanwhile, melt the remaining 2 tablespoons butter in heavy small skillet over low heat.
7. Add onion, carrot and green pepper.
8. Cook until soft, stirring occasionally about 8 minutes.
9. Mix in jalapenos.
10. Add both cheeses to cream mixture and stir until melted.
11. Mix in vegetables.
12. Season with salt and serve.
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