Habanero soup

Yield: 1 Servings

Measure Ingredient
2 \N Red bell peppers, fine diced
2 \N Yellow bell peppers, fine diced
1 \N Green bell pepper, fine diced
2 larges Carrots, shredded
1 large White onion, fine diced
4 \N Celery stalks, fine diced (up to 5)
2 \N Habaneros, stems removed, diced
2 teaspoons Garlic, minced
2 teaspoons Black peppercorns
¼ pounds Butter plus
2 tablespoons Butter
¼ pounds Flour (weight)
1½ quart Warm whole milk
1½ quart Homemade chicken stock
¼ cup Chicken bouillon crystals

Saute the peppers, onion, peppercorns, celery and garlic in the 2 tbsp butter until the onion is translucent. Remove to small bowl. Heat the milk, chicken stock and bouillon until the bouillon is dissolved. Make a light brown roux with the equal parts of flour and butter. (The roux darkness is up to you) Mix some of the liquid into the roux to thin then stir the roux into the liquid until creamy consistency. Add the veggie mixture to the soup and simmer 20-30 minutes. Salt and pepper to taste.

Serve with cajun 3-pepper bread.

Posted to CHILE-HEADS DIGEST V3 #163 Date: Tue, 19 Nov 1996 15:47:18 -0500 From: Kit Anderson <kit@...>

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