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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
- Serves 6 to 8
- 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.
- 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.
- Stir in the cheese and vegetable puree and heat till the cheese melts, stirring constantly.
- 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.
- Serve sauce on the side so which guests may add in it to the soup to suit their taste.
- The Whole Chile Pepper
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 6 servings | |
| Calories 290 | |
| Calories from Fat 222 | 77% |
| Total Fat 25.17g | 31% |
| Saturated Fat 15.75g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 401mg | 17% |
| Potassium 267mg | 8% |
| Total Carbs 9.2g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.14g | 1% |
| Protein 7.84g | 13% |
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