Jalapeno soup

Yield: 1 Servings

Measure 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

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))

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