RCI-SP.002.0070.001
Cream of Jalapeno Soup
Contributed by [http://groups.yahoo.com/group/world_recipes/ World Recipes Y-Group] This Y-group is
Prep35 min
Cook50 min
Total85 min
Servings4
Difficultyintermediate
Ingredients
- 3 tablespoons
- 3 tablespoons
- 3 cups
- 2 cups
- 2 tablespoons
- onion1 largeminced
- carrot1 largepeeled and diced very fine
- bell pepper1 largeseeded and chopped very fine
- jalapeno peppers3 unitseeded and diced very fine
- Swiss cheese1 cupgrated
- 1 cup
- 1 dash
Method
1
Melt butter in a large pot over medium heat, then add diced onion, bell pepper, carrot, and jalapeno peppers. Sauté the vegetables for 6-8 minutes until softened and the onion is translucent.
8 minutes
2
Sprinkle flour over the softened vegetables and stir continuously for 2 minutes to form a roux, ensuring the flour is fully incorporated and lightly cooked.
2 minutes
3
Gradually pour in the chicken stock while whisking constantly to prevent lumps, then bring the mixture to a gentle boil.
5 minutes
4
Reduce the heat to low and simmer the soup for 15 minutes until the vegetables are very tender and the broth has thickened slightly.
15 minutes
5
Using an immersion blender or transferring in batches to a countertop blender, puree the soup until completely smooth and velvety.
5 minutes
6
Return the pureed soup to the pot over low heat and stir in the whipping cream, allowing it to heat through without boiling.
4 minutes
7
Gradually add the shredded cheddar and Swiss cheeses, stirring constantly until fully melted and the soup is smooth and creamy.
3 minutes
8
Season with salt to taste, ladle the soup into bowls, and garnish with additional shredded cheese or sliced jalapenos if desired.