Jalapeno soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion, minced |
| 1 | medium | Carrot, scraped and chopped |
| 1 | medium | Red bell pepper, chopped |
| 1 | medium | Yellow bell pepper, chopped |
| 3 | Jalapeno peppers, seeded and minced (up to 6) | |
| 3 | tablespoons | Butter, melted |
| 3 | tablespoons | Flour |
| 3 | cups | Chicken broth (or beef broth ?) |
| 2 | cups | Heavy whipping cream |
| 1 | cup | Shredded Cheddar cheese |
Directions
Cook first 5 ingredients in butter in a large saucepan over medium high heat until vegetables are tender, stirring often. Reduce heat to low. Add flour, stirring until blended. Cook 1 minute, stirring constantly.
Gradually add broth; bring to a boil. Reduce heat to medium, simmer uncovered for 5 minutes. Stir in cream; cook just until thoroughly heated (do not boil). Add cheese, cook, stirring constantly, just until cheese melts. Makes about 7 cups.
Posted to CHILE-HEADS DIGEST V3 #129 Date: Fri, 11 Oct 1996 11:18:46 +0100 From: gcaselton@... (Graeme Caselton BSc(Open))