Jalapeno Soup Recipes

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:

• Cut the chicken into large strips.
• Heat the stock in a large saucepan,adding chicken strips and pepper and simmer over low heat for 5 minutes to heat the chicken through and release the flavor of the pepper.
• Cut the avocado in half,remove the pit and peel.
• Slice avocado flesh into neat strips.
• Using a slotted spoon,remove pepper from the stock and discard.
• Pour soup into warm serving bowls,distributing chicken evenly between them.
• Carefully add a few avocado slices to each bowl.

Steps:

• In a heavy-bottomed pot over medium high heat, melt butter. When foaming, add onion, garlic and bell pepper and saute until softened, about 8 minutes.
• Stir in flour to make a roux (flour/fat paste). Stir for about 3 minutes, or until all flour is incorporated and mixture has turned a light brown.
• Mix in stock and cream. Increase heat and bring to boil, stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.
• Stir in jalapenos and cook for a minute. Blend mixture, either in a regular blender and returning to the pot, or right in the pot with a stick blender.
• Add cheese to soup and stir until melted. Add salt to taste (always taste first!), then add freshly ground black pepper to taste. Stir well.
• Serves 8. Garnish each bowl with chopped parsley and a sprinkle of cayenne pepper. Enjoy!

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.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• While bacon is cooking, melt butter in a pot over medium-high heat. Add jalapeno peppers and garlic; cook until soft, 3 to 4 minutes. Add chicken broth, dried cilantro, Cajun seasoning, and onion powder; stir up any browned bits from the bottom of the pot. Bring to a boil. Reduce heat and add chicken. Simmer for 10 to 15 minutes.
• Add cream cheese, most of the Cheddar cheese, and heavy cream; simmer, stirring occasionally, until cheese has dissolved, about 5 minutes. Season with salt and pepper.
• Serve soup with remaining cheese. Crumble bacon on top.

Steps:

• Cut the Velveeta Cheese into cubes.
• In a large saucepan, place the Chicken Broth, Diced Celery, Diced Onions, Garlic Salt and White Pepper. Cook over high heat for 10 minutes, or until the mixture reduces and thickens slightly.
• In a blender or food processor, place the Broth and the Cubed Velveeta Cheese. Puree them together until the mixture is smooth. Return the pureed mixture to the saucepan and simmer it for 5 minutes. Add the Diced Jalapeno Peppers and mix thoroughly.
• Serve with a dollop of Sour Cream and a warm Flour Tortillas.