Cream of Jalapeno Soup

photo by JoAnn B.
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups chicken stock
- 2 cups whipping cream
- 2 tablespoons butter
- 1 large onion, minced
- 1 large carrot, peeled and finely diced
- 1 large green bell pepper, seeded and finely chopped
- 3 jalapeno chilies, seeded and finely minced
- 1 cup grated swiss cheese
- 1 cup grated cheddar cheese
- salt
directions
- Melt 3 tablespoons butter in heavy pan over low heat. Add flour and stir 3 minutes. Mix in stock and cream.
- Increase heat and bring to a boil stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.
- Meanwhile, melt 2 tablespoons butter in a heavy skillet over low heat. Add onion, carrot and green pepper. Cook until soft, stirring occasionally, about 8 minutes. Mix in jalapenos.
- Add both cheeses to cream mixture and stir until melted. Mix in vegetables. Season with salt to taste and serve.
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