January 08, 2007

Cream of Jalapeno Soup

Looking over the recipes I've posted I can't believe I didn't put this one here! It's one of my all-time-favorite soups in the whole world. I made this up a few years ago when we lived in Northern Minnesota, just a hop, skip and jump from the Canadian border and the winters were long and cold. Perfect on a Fall day too!

4 T butter
3 jalapenos, shopped fine (or just use a bottle or can and chop them)
1 lg. onion, chopped
3 T flour
1 lg. carrot, chopped or grated
3 c chicken broth
1 lg. green pepper, chopped fine
2 c whipping cream or half and half (or use milk in a pinch, it just won't be as thick or rich)
2 c cheese (swiss, mozzarella, cheddar... use what you have on hand for different flavors each time)

In a saucepan melt 2 T butter. Cook onion, carrot and green pepper over medium heat until tender. Stir in jalapeno's. Remove all from saucepan. Melt 2 T butter, stir in flour and cook 2 minutes while stiring or whisking. Gradually add the broth and cream. Whisk smooth, increase heat and bring to a brief boil. Reduce heat immediately and simmer 10 minutes until thick and creamy. Add the mixture of cheeses and the cooked veggies. Serve!

(I like to use 1 c cheddar cheese mixed with 1 cup of 'other' - which could be anything from mozzarella to Velveeta).Print Friendly and PDF