| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Soups/stews, Sauce/gravy, Mexico |
6 |
Servings |
INGREDIENTS
| 4 |
|
Jalapeno chiles, stems and seeds removed, finely |
|
|
Chopped |
| 6 |
tb |
Butter or margarine |
| 1 |
lg |
Onion, chopped fine |
| 2 |
lg |
Carrots, peeled and diced |
| 3 |
c |
Chicken stock |
| 3 |
tb |
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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