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  Recipe Home » Misc » Cream Of Jalapeno Soup With Roasted Pepper Sa
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  Cream Of Jalapeno Soup With Roasted Pepper Sa
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 184
Ingredients:
4 Jalapeno chiles, stems and seeds removed, finely
Chopped
6 tbsp Butter or margarine
1 large Onion, chopped fine
2 large Carrots, peeled and diced
3 cup Chicken stock
3 tbsp Flour
1 cup Light cream
1 cup Grated Monterey Jack Cheese
Melt 3 Tbsp of the butter and saute the chiles, onion, and
Instructions:
Serves 6 to 8

The soup:

carrots for 5 minutes or until the vegetables are softened. Add 1 cup
of the stock and simmer until the vegetables are very soft. Puree the
vegetables until smooth.

Melt the remaining butter, add the flour and heat for 3 to 4 minutes,
being careful not to let the roux brown. Stir in the remaining
chicken stock and the cream. Bring to a boil, stirring constantly.
Reduce the heat and simmer for 10 minutes until thickened.

Stir in the cheese and vegetable puree and heat until the cheese
melts, stirring constantly.

The sauce: 6 Serrano chiles, roasted, stems removed 4 Tbsp olive oil
3 Tbsp Hot Chile Vinegar (see other recipe) 3 Tbsp chopped fresh
cilantro Place all ingredients in a blender and puree until smooth.
Add more oil if necessary. Simmer the sauce in a pan for
5 minutes to blend flavors.

Serve sauce on the side so that guests may add it to the soup to suit
their taste.

The Whole Chile Pepper From the collection of Jim Vorheis

From Cookie-Lady's Files
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