CREAM OF JALAPENO SOUP RECIPES

CREAM OF JALAPENO SOUP RECIPE - FOOD.COM

Cream of Jalapeno Soup Recipe - Food.com image

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.

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons butter
3 tablespoons all-purpose flour
3 cups chicken stock
2 cups whipping cream
2 tablespoons butter
1 large onion, minced
1 large carrot, peeled and finely diced
1 large green bell pepper, seeded and finely chopped
3 jalapeno chilies, seeded and finely minced
1 cup grated swiss cheese
1 cup grated cheddar cheese
salt

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, FatContent 38.9, SaturatedFatContent 24, CholesterolContent 130.6, SodiumContent 324.7, CarbohydrateContent 13.2, FiberContent 1.2, SugarContent 4.3, ProteinContent 11.8

CREAM OF JALAPEÑO SOUP – INSTANT POT RECIPES

Cream of Jalapeño Soup – Instant Pot Recipes image

Here’s an unexpected way of using jalapeño peppers. For a soup with less spice, you can carefully scrape out the ribs of the jalapeños before chopping. If you want a soup with more kick, add a few dashes of your favorite hot sauce.

Provided by I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers

Prep Time 15 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 12

Ingredients

4 tbsp unsalted butter
8 medium jalapeño peppers (seeded and finely chopped)
1 medium onion (peeled and finely chopped)
3 garlic cloves (peeled and minced)
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp smoked paprika
1/4 cup all-purpose flour
4 cups chicken broth
3/4 cup heavy whipping cream

Steps:

Press the Sauté button on the Instant Pot® and melt butter. Add jalapeños and onion. Cook until tender, about 6 minutes, then add garlic, cumin, coriander, salt, black pepper, and paprika. Cook until fragrant, about 1 minute.
Add flour and cook for 1 minute, making sure all flour is moistened. Press the Cancel button, then slowly add broth and mix well, scraping the bottom of pot well. Close lid, set steam release to Sealing, press the Manual button, and set time for 3 minutes.
When the timer beeps, let pressure release naturally for 10 minutes, then quick-release the remaining pressure. Press the Cancel button, open lid, and stir soup well. Purée with an immersion blender or blend soup in batches in a blender. Stir in cream. Serve hot.

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In a large stock pot, combine 4 c. low-salt chicken broth and 2-3 c. heavy cream. Bring to a low simmer over medium heat. Mix about 4 Tbsp. corn starch and 4 Tbsp. water in a small bowl. Add in to the broth/cream and stir to thicken (remember which cheese will be added later and the soup will continue to thicken). Finely chop 4 large carrots, 2 large onions, 2 large green bell peppers, 2 large red bell peppers. Heat 2-3 Tbsp. butter in a saute/fry' pan. Add in half of the vegetables and cook for about 8 min on medium - stir often. Repeat butter/cook for the second half. The vegetables should be soft but not browned. Add in the vegetables to the broth/cream. Grate 1 c. cheddar and 1 c. swiss cheese and add in to the soup. Finely chop jalapenos and/or possibly habaneros without removing the seeds. NOTE: The amount of peppers will determine the "heat" of the soup (obviously). Since this is my recipe, finely chop about a lb. of jalapenos and about 10 habaneros and add in to the soup. Removing the seeds is like removing the soul of the pepper. Simmer for about 15 min. Final thoughts... This is a very flexible recipe - make changes freely. As with many soups and sauces this will get better after a night in the refrigerator.. Note which in my version I used a corn starch/water mix to thicken. Which is personal preference. Basically all of the vegetables - including the warm peppers - are of variable type and quantity based on personal preference. The more vegetables (in proportion to liquid), the thicker the soup will be. Also, adjust the thickness of the soup by adding more or possibly less corn starch. Chopping the vegetable can be a tedious task, but the smaller the pcs the smoother the soup.

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