Cream Of Jalapeño Soup Food

JALAPENO-POTATO SOUP

Steps:

• Melt margarine in a large pot over medium-high heat. Saute onion in melted margarine until tender, about 5 minutes.
• Stir potatoes with the onion; season with cumin. Pour chicken broth over the potato mixture; bring to a boil, reduce heat to medium-low, place cover on the pot, and cook until the potatoes are tender, 20 to 30 minutes.
• Remove pot from heat. Stir jalapeno peppers and baking soda into the broth. Stream evaporated milk into the broth while stirring.
• Mash potatoes in the pot with a potato masher until coarsely smashed; stir. Season the soup with salt and pepper. Return pot to medium-high heat and bring soup to a simmer; reduce heat to medium-low and cook, stirring frequently, until the soup is warmed through, about 15 minutes.

CREAM OF JALAPENO SOUP

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.

JALAPENO SOUP

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.

JALAPENO CREAM

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.

CREAM OF JALAPEñO SOUP

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.

JALAPENO POPPER SOUP

Steps:

• In a large pot or Dutch oven, melt 2 tablespoons butter over medium heat.
• To the pot with butter, add onion and garlic. Cook for about 3 minutes until onions are soft and translucent.
• Pour in chicken broth and potatoes. Bring to a boil, and allow to boil for about 10-15 minutes, until potatoes are soft.
• In a separate pot or large skillet, melt remaining butter over medium heat.
• Add flour. Stir to fully combine, then allow to heat through for about 2 minutes.
• Stir in half and half slowly, about a ¼ cup at a time, stirring constantly.
• When half and half is fully added, allow to warm to steaming.
• Begin adding shredded cheese, a little at a time, stirring constantly, until completely incorporated.
• Add cream cheese to cheese mixture, whisk until cream cheese is melted into sauce.
• Pour cheese sauce mixture into broth mixture. Stir to combine.
• Add chicken and jalapenos to soup, and stir to combine. Continue cooking until fully heated through.
• Add salt and pepper to taste.
• Serve hot topped with croutons, bacon, and fresh jalapenos.

CREAM OF JALAPENO SOUP

Steps:

• Wash jalapenos and cut off stems, leaving whole. Grill or roast whole jalapenos until charred; set aside. On stove over med heat, in large stockpot, add cream, half and half and 2 oz. of chicken base. Simmer until reduced by half, about 1/2 hour. While cream is cooking, saute green onion, shallots, 1/2 0z. chicken base and water until onions are cooked. In blender, process on low, jalapenos, white pepper and black pepper. With blender running, pour in warm milk in a thin stream until fully blended. Add blended mixture to sauteed mixture and bring to a low boil. Remove one cup of hot mixture and blend in 1 tsp. cornstarch; stir back into sauteed mixture. Add mixture to warm cream gradually until all ingredients are well blended. Simmer 20-30 mins over low heat. Adjust seasonings. Refrigerate for 24 hrs before reheating (or serve chilled). This time will allow the flavors to develop and mellow.

JALAPENO POPPER SOUP RECIPE

Steps:

• In a large stockpot or Dutch oven, melt butter over medium-low heat. Add the bell peppers and onion, cook until tender, about 3-4 minutes. Add the jalapeño peppers and the minced garlic, cook for 1 additional minute. Stir in the corn and cauliflower, cook for about 3-4 minutes, then sprinkle the flour over top and cook until lightly browned.
• Turn heat up to medium, whisk in the chicken broth and milk and cook until the mixture begins to simmer. Add the seasonings and continue simmering for 15 minutes or until the cauliflower is tender.
• Add the cream cheese and whisk vigorously until incorporated. This took me about 3 minutes of constant whisking until it became smooth and creamy again- don't worry if it has flecks, just keep whisking.
• Remove from the heat and garnish with desired toppings. Serve immediately.