Side Pannel
Cream of Jalapeno Soup
Ingredients List
- 4 c Low-salt chicken broth
- 2 -(up to)
- 3 c Heavy cream
- 4 tb Corn starch; about
- 4 tb Water
- 4 lg Carrots; finely chopped
- 2 lg Onions; finely chopped
- 2 lg Green bell peppers;
- -finely chopped
- 2 lg Red bell peppers; finely
- -chopped
- 2 -(up to)
- 3 tb Butter
- 1 c Cheddar cheese; grated
- 1 c Swiss cheese; grated
- Jalapenos and/or Habaneros;
- -finely chopped; without
- -removing the seeds (see
- -note)
Directions
In a large stock pot, combine 4 cups low-salt chicken broth and 2-3 cups
heavy cream. Bring to a low simmer over medium heat.
Mix about 4 tablespoons corn starch and 4 tablespoons water in a small
bowl. Add to the broth/cream and stir to thicken (remember that cheese will
be added later and the soup will continue to thicken).
Finely chop 4 large carrots, 2 large onions, 2 large green bell peppers, 2
large red bell peppers. Melt 2-3 tablespoons butter in a saute' pan. Add
half of the vegetables and cook for about 8 minutes on medium stir
often. Repeat butter/cook for the second half. The vegetables should be
soft but not browned. Add the vegetables to the broth/cream.
Grate 1 cup cheddar and 1 cup swiss cheese and add to the soup.
Finely chop jalapenos and/or habaneros without removing the seeds.
NOTE: The amount of peppers will determine the "heat" of the soup
(obviously). Since this is my recipe, finely chop about a pound of
jalapenos and about 10 habaneros and add to the soup. Removing the seeds is
like removing the soul of the pepper.
Simmer for about 15 minutes.
Final thoughts...
This is a very flexible recipe make changes freely. As with many soups
and sauces this will get better after a night in the refrigerator..
Note that in my version I used a corn starch/water mixture to thicken. That
is personal preference.
Basically all of the vegetables including the hot peppers are of
variable type and quantity based on personal preference. The more
vegetables (in proportion to liquid), the thicker the soup will be. Also,
adjust the thickness of the soup by adding more or less corn starch.
Chopping the vegetable can be a tedious task, but the smaller the pieces
the smoother the soup.
heavy cream. Bring to a low simmer over medium heat.
Mix about 4 tablespoons corn starch and 4 tablespoons water in a small
bowl. Add to the broth/cream and stir to thicken (remember that cheese will
be added later and the soup will continue to thicken).
Finely chop 4 large carrots, 2 large onions, 2 large green bell peppers, 2
large red bell peppers. Melt 2-3 tablespoons butter in a saute' pan. Add
half of the vegetables and cook for about 8 minutes on medium stir
often. Repeat butter/cook for the second half. The vegetables should be
soft but not browned. Add the vegetables to the broth/cream.
Grate 1 cup cheddar and 1 cup swiss cheese and add to the soup.
Finely chop jalapenos and/or habaneros without removing the seeds.
NOTE: The amount of peppers will determine the "heat" of the soup
(obviously). Since this is my recipe, finely chop about a pound of
jalapenos and about 10 habaneros and add to the soup. Removing the seeds is
like removing the soul of the pepper.
Simmer for about 15 minutes.
Final thoughts...
This is a very flexible recipe make changes freely. As with many soups
and sauces this will get better after a night in the refrigerator..
Note that in my version I used a corn starch/water mixture to thicken. That
is personal preference.
Basically all of the vegetables including the hot peppers are of
variable type and quantity based on personal preference. The more
vegetables (in proportion to liquid), the thicker the soup will be. Also,
adjust the thickness of the soup by adding more or less corn starch.
Chopping the vegetable can be a tedious task, but the smaller the pieces
the smoother the soup.
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