Cream Of Jalapeno Soup With Roasted Pepper Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Mexico, Sauce/gravy, Soups/stews | 6 | Servings | |
INGREDIENTS
| 4 | Jalapeno chiles, stems and | |
| seeds removed finely | ||
| Chopped | ||
| 6 | T | Butter or margarine |
| 1 | Onion, chopped fine | |
| 2 | Carrots, peeled and diced | |
| 3 | c | Chicken stock |
| 3 | T | Flour |
| 1 | c | Light cream |
| 1 | c | 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 348
Calories From Fat: 233
Total Fat: 26.4g
Cholesterol: 48.5mg
Sodium: 401.9mg
Potassium: 399.1mg
Carbohydrates: 18.7g
Fiber: 2.4g
Sugar: 5.1g
Protein: 10.3g