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Cream of Roasted Jalapeno Soup

Removing the seeds and membrane from the peppers cuts the "heat" in the soup

12 large jalapenos, roasted, peeled and seeded
1 small onion, minced
1 cup heavy cream
2 tablespoons butter
2 tablespoons flour
4 cups chicken broth
Salt to taste
Sour cream and thin cut tortilla strips, fried crisp for garnish

Place jalapenos, onion and cream in blender or food processor and blend until smooth.

In medium size sauce pan over medium heat, melt butter, stir in flour until smooth. Slowly add the chile pureee, stirring constantly to prevent burning. Stir in chicken borth and salt Continue stirring until soup is thickened. Reduce heat to low and simmer for 5 minutes, stirring to prevent burning.

Serve topped with a dollop of sour cream and pass the fried torilla strips to sprinkle in soup.

To roast jalapenos, place on cookie sheet that has been sprayed with baking spray and place under broiler, turning so all sides are blistered and black. Remove from oven and place in paper bag or wrap in dish towel for 10 minutes, This will "sweat" the skin, so it is easily removed. Once skin is removed, rinse under cold water, then remove stems and open on remove seeds and white membrane.

Important Note: Wear rubber gloves when handling the peppers and do not touch eyes or face. . When you are finished with peppers, wash hands thoroughly with soap and water.

 

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