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Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1 c. water
- 3 x jalapenos, minced
- 1 med yellow onion, finely minced
- 1 x clove garlic, chopped
- 2 Tbsp. extra virgin olive oil or possibly butter
- 2 Tbsp. all-purpose flour
- 4 c. chicken stock or possibly broth
- 1 can low-fat evaporated lowfat milk, (12 ounce.)
- 2 med sweet potatoes, cook, peel, & dice
- 1/4 tsp grnd allspice
- 1/2 tsp freshly grnd black pepper
Direcciones
- Pour the water into a medium-size soup pot or possibly saucepan. Add in the jalapenos, onion, and garlic and simmer for 5 min or possibly till the vegetables are softened. Remove to a bowl and reserve.
- Heat the oil or possibly butter in the same pan and stir in the flour to make a roux. Let the roux cook till a very light brown. Then gradually stir in the chicken stock and bring to a boil so which the soup will thicken. Turn the heat down to a simmer and add in the reserved vegetables, along with the lowfat milk, sweet potatoes, allspice, and pepper. Cook for 10 min or possibly till the potatoes are warmed through.
- Serves 4 as a main course or possibly 6 as a starter course. SERVING SUGGESTIONS: This is best served with homemade pumpernickel bread. it makes a good starter for a dinner of fish or possibly chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 320g | |
| Recipe makes 6 servings | |
| Calories 179 | |
| Calories from Fat 83 | 46% |
| Total Fat 9.42g | 12% |
| Saturated Fat 3.52g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 334mg | 14% |
| Potassium 463mg | 13% |
| Total Carbs 17.31g | 5% |
| Dietary Fiber 2.2g | 7% |
| Sugars 8.41g | 6% |
| Protein 6.84g | 11% |
