Cream Of Jalapeno Soup Recipes

Steps:

• Melt the butter in a large saucepan on medium heat. Saute onion, jalapenos, and garlic for 5 minutes.
• Remove from the heat and stir in tomato, avocado, and cream.
• Bring the mixture slowly to a simmer on low, making sure the cream doesn't separate. Cook for 1/2 hour to reduce by 1/3, stirring to prevent scorching.
• Add salt and pepper to taste. Before serving, stir in cilantro, saving some for garnish.

Steps:

• Melt butter in large saucepan and sauté jalapeños, onion, and garlic for 8- 9 minutes.
• Stir in tomatoes and cook for another 7 minutes (should be saucy).
• Scoop avocado flesh into a small bowl and break it up coarsely with a fork.
• Add to veggies, heat briefly, then stir in half& half (or cream), chicken stock, cilantro, salt, and pepper.
• Simmer for 5 minutes, stirring occasionally.
• Do not boil!
• Remove from heat and stir in cheese.
• Adjust salt and pepper as needed.

Steps:

• Puree 4 seeded jalapenos, 1 cup cilantro, 1/2 cup mayonnaise, 1 garlic clove, the juice of 1 lime and 1 tablespoon olive oil. Season with salt.

Steps:

• 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.

Steps:

• Place minced jalapenos, sour cream, ranch dressing mix, garlic powder, and cilantro in a blender or food processor. Blend until smooth. Cover and refrigerate at least one hour, or overnight, before serving.

Steps:

• TO ROAST JALAPENOS:Place on cookie sheet that has been sprayed with nonstick cooking 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. Removing the seeds and membrane from the peppers cuts the "heat" in the soup *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.
• In a med/hot stock pot saute garlic and onions until translucent.
• Combine all ingredients except salt/pepper and cornstarch mixture.
• Simmer 20 minutes.
• Slowly whisk in cornstarch mixture until desired thickness. You may not need all of it.
• Add salt/pepper to taste.
• Simmer 3 more minutes remove from heat.

Steps:

• Place broth, celery, onion and garlic salt in a large saucepan over high heat, and cook until mixture thickens, 10 minutes.
• Remove from heat, stir in cheese, and puree in a food processor or with an immersion blender until smooth. Return to pot.
• Stir in jalapenos and heat through. Serve.