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Receta Cream Of Jalapeno Soup With Roasted Pepper Sauce
by Global Cookbook

Cream Of Jalapeno Soup With Roasted Pepper Sauce
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Ingredientes

  • 4 x Jalapeno chiles, stems and seeds removed, finely Minced
  • 6 Tbsp. Butter or possibly margarine
  • 1 lrg Onion, minced fine
  • 2 lrg Carrots, peeled and diced
  • 3 c. Chicken stock
  • 3 Tbsp. Flour
  • 1 c. Light cream
  • 1 c. Grated Monterey Jack Cheese Heat 3 Tbsp of the butter and saute/fry the chiles, onion, and

Direcciones

  1. Serves 6 to 8
  2. The soup:carrots for 5 min or possibly till the vegetables are softened. Add in 1 c. of the stock and simmer till the vegetables are very soft. Puree the vegetables till smooth.
  3. Heat the remaining butter, add in the flour and heat for 3 to 4 min, being careful not to let the roux brown. Stir in the remaining chicken stock and the cream. Bring to a boil, stirring constantly. Reduce the heat and simmer for 10 min till thickened.
  4. Stir in the cheese and vegetable puree and heat till the cheese melts, stirring constantly.
  5. The sauce: 6 Serrano chiles, roasted, stems removed 4 Tbsp extra virgin olive oil 3 Tbsp Warm Chile Vinegar (see other recipe) 3 Tbsp minced fresh cilantro Place all ingredients in a blender and puree till smooth. Add in more oil if necessary. Simmer the sauce in a pan for 5 min to blend flavors.
  6. Serve sauce on the side so which guests may add in it to the soup to suit their taste.
  7. The Whole Chile Pepper