1 Review

I suggest using 1 1/2 cups broth (making it less carbs) reduce to half then add heavy cream just before serving. Cooking this with all cream for 30 minutes is very hard to keep from curdling. As mine did. Hey it gave it texture. LOL! I did process in a blender for a smooth soup which took care of it. I did make 1/4 of the recipe adding some shredded cheddar cheese on top with cilantro at serving. Take heed when making this. But do make it!

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Rita~ August 30, 2006
Cream of Jalapeno Soup