CREAM OF JALAPENO SOUP
This is a simple cream soup base livened up with onion, carrot, bell and jalapeno peppers and topped with cheese. Very yummy and you can control the heat, if you like by reducing the amount of jalapeno. This amount we find nicely spicy but not hot. It presents beautifully with the flecks of orange and green against the cream soup base. I know it's not in any way a low fat recipe but in this case, it's worth every fat gram. The recipe came from Chef Sean Berry at the Guadalupe River Club in Kerrville, Texas, according to the October 1985 edition of Bon Appetit magazine.
Provided by Marysdottir
Categories Tex Mex
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Melt 3 tablespoons butter in heavy pan over low heat. Add flour and stir 3 minutes. Mix in stock and cream.
- Increase heat and bring to a boil stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.
- Meanwhile, melt 2 tablespoons butter in a heavy skillet over low heat. Add onion, carrot and green pepper. Cook until soft, stirring occasionally, about 8 minutes. Mix in jalapenos.
- Add both cheeses to cream mixture and stir until melted. Mix in vegetables. Season with salt to taste and serve.
Nutrition Facts : Calories 442.2, Fat 38.9, SaturatedFat 24, Cholesterol 130.6, Sodium 324.7, Carbohydrate 13.2, Fiber 1.2, Sugar 4.3, Protein 11.8
ROASTED JALAPENO SOUP (ROCKFISH RESTAURANT COPYCAT)
I fell in love with this soup the first time we went to eat at Rockfish Restaurant, and had to have the recipe. I found this on recipelink. Warning, this soup is highly addictive. :-)
Provided by TheHungaryCook
Categories Onions
Time 1h20m
Yield 12-16 serving(s)
Number Of Ingredients 14
Steps:
- TO ROAST JALAPENOS:Place on cookie sheet that has been sprayed with nonstick cooking spray and place under broiler, turning so all sides are blistered and black. Remove from oven and place in paper bag or wrap in dish towel for 10 minutes, This will "sweat" the skin, so it is easily removed. Once skin is removed, rinse under cold water, then remove stems and open on remove seeds and white membrane. Removing the seeds and membrane from the peppers cuts the "heat" in the soup *Important Note: Wear rubber gloves when handling the peppers and do not touch eyes or face. When you are finished with peppers, wash hands thoroughly with soap and water.
- In a med/hot stock pot saute garlic and onions until translucent.
- Combine all ingredients except salt/pepper and cornstarch mixture.
- Simmer 20 minutes.
- Slowly whisk in cornstarch mixture until desired thickness. You may not need all of it.
- Add salt/pepper to taste.
- Simmer 3 more minutes remove from heat.
Nutrition Facts : Calories 917.5, Fat 91.2, SaturatedFat 56.7, Cholesterol 333.7, Sodium 150.6, Carbohydrate 22.8, Fiber 1.9, Sugar 3.6, Protein 6.1
JALAPENO CREAM
Provided by Food Network Kitchen
Time 7m
Number Of Ingredients 0
Steps:
- Puree 4 seeded jalapenos, 1 cup cilantro, 1/2 cup mayonnaise, 1 garlic clove, the juice of 1 lime and 1 tablespoon olive oil. Season with salt.
JALAPENO SOUP
Serve topped with sour cream and green onion!
Provided by Sara
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Place broth, celery, onion and garlic salt in a large saucepan over high heat, and cook until mixture thickens, 10 minutes.
- Remove from heat, stir in cheese, and puree in a food processor or with an immersion blender until smooth. Return to pot.
- Stir in jalapenos and heat through. Serve.
Nutrition Facts : Calories 644.1 calories, Carbohydrate 9.6 g, Cholesterol 158.9 mg, Fat 50.4 g, Fiber 1.7 g, Protein 38.9 g, SaturatedFat 32 g, Sodium 1272.7 mg, Sugar 4.6 g
CREAM OF JALAPEñO SOUP
Very tasty. For a richer soup, use the heavy cream and serve small portions. To make vegetarian, just sub veggie broth for chicken stock.
Provided by Carianne
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large saucepan and sauté jalapeños, onion, and garlic for 8- 9 minutes.
- Stir in tomatoes and cook for another 7 minutes (should be saucy).
- Scoop avocado flesh into a small bowl and break it up coarsely with a fork.
- Add to veggies, heat briefly, then stir in half& half (or cream), chicken stock, cilantro, salt, and pepper.
- Simmer for 5 minutes, stirring occasionally.
- Do not boil!
- Remove from heat and stir in cheese.
- Adjust salt and pepper as needed.
Nutrition Facts : Calories 464.9, Fat 37.4, SaturatedFat 19.6, Cholesterol 91.5, Sodium 321.5, Carbohydrate 21.1, Fiber 5.4, Sugar 6.1, Protein 14.7
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