buckwheatpaul
02-04-2022, 02:48 PM
Cream of Jalapeno Soup
(Pinterest)
Ran across this a while ago and have modified to fit us. Not hot if you take the veins and seeds out.....
Ingredients: (Makes 4 servings)
• 1 large handful Cilantro, fresh
• 8 Jalapenos, large – seeded and de-veined(Cut tops off; slit lengthwise; de-vein with spoon)
• 1 Yellow onion, medium
• 2 15 ounce cans Chicken stock
• 4 tbsp All-purpose flour
• 1 tsp Black pepper, fresh cracked
• 1 tsp Sea salt
• 1 tsp garlic powder
• 2 tbsp Olive oil
• 6 tbsp Butter, divided (4,2)
• 1 cup Heavy cream
• 2 cup Monterey jack or mild cheddar cheese
Directions:
1. Heat the oil and two tablespoon of butter in a stock pot and sauté the onion until softened, but not browned, about 5 minutes.
2. Put the onions, seeded and de-veined jalapenos, cilantro, salt, pepper, and one can of chicken stock into a high-speed blender or food processor. Puree until smooth.
3. Melt the last 4 tablespoons of butter in the pot and add the flour to make paste, or roux. Stir for a minute, but do not brown. Slowly add the rest of the stock and the cream, stirring or whisking constantly until the mixture is smooth and thick.
4. Add the pureed pepper mixture to the pot, and stir to combine. Bring up to a boil, then turn down the heat and gently simmer for 5 minutes.
5. Turn off the heat and stir in the cheese. Taste to adjust the seasonings.
6. Serve immediately in small bowls topped with fresh cilantro and cracked black pepper.
(Pinterest)
Ran across this a while ago and have modified to fit us. Not hot if you take the veins and seeds out.....
Ingredients: (Makes 4 servings)
• 1 large handful Cilantro, fresh
• 8 Jalapenos, large – seeded and de-veined(Cut tops off; slit lengthwise; de-vein with spoon)
• 1 Yellow onion, medium
• 2 15 ounce cans Chicken stock
• 4 tbsp All-purpose flour
• 1 tsp Black pepper, fresh cracked
• 1 tsp Sea salt
• 1 tsp garlic powder
• 2 tbsp Olive oil
• 6 tbsp Butter, divided (4,2)
• 1 cup Heavy cream
• 2 cup Monterey jack or mild cheddar cheese
Directions:
1. Heat the oil and two tablespoon of butter in a stock pot and sauté the onion until softened, but not browned, about 5 minutes.
2. Put the onions, seeded and de-veined jalapenos, cilantro, salt, pepper, and one can of chicken stock into a high-speed blender or food processor. Puree until smooth.
3. Melt the last 4 tablespoons of butter in the pot and add the flour to make paste, or roux. Stir for a minute, but do not brown. Slowly add the rest of the stock and the cream, stirring or whisking constantly until the mixture is smooth and thick.
4. Add the pureed pepper mixture to the pot, and stir to combine. Bring up to a boil, then turn down the heat and gently simmer for 5 minutes.
5. Turn off the heat and stir in the cheese. Taste to adjust the seasonings.
6. Serve immediately in small bowls topped with fresh cilantro and cracked black pepper.