- Jan 6, 2011
- 26,255
- 4,705
CREAM OF ROASTED JALAPENO SOUP
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups homemade chicken stock
2 cups heavy cream
2 tablespoons butter
1 large onion, minced
1 large red bell pepper, seeded and chopped very fine
3 jalapeno peppers, roasted, seeded and diced very fine*
1 cup Gruyere cheese, grated
1 dash Kosher salt
Finely chopped parsley for garnish
Melt 3 tablespoons 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 tablespoons butter in heavy small skillet over low heat. Add onion 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, garnish with parsley and serve.
Serves 8.
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups homemade chicken stock
2 cups heavy cream
2 tablespoons butter
1 large onion, minced
1 large red bell pepper, seeded and chopped very fine
3 jalapeno peppers, roasted, seeded and diced very fine*
1 cup Gruyere cheese, grated
1 dash Kosher salt
Finely chopped parsley for garnish
Melt 3 tablespoons 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 tablespoons butter in heavy small skillet over low heat. Add onion 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, garnish with parsley and serve.
Serves 8.
