CREAM OF JALAPENO SOUP RECIPE

CREAM OF JALAPENO SOUP RECIPE -

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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