Yippee!!! Jim came home and helped me get all the photos off of our camera and onto my new computer. So I've got a backlog of recipes to start posting, plus, now that he's home, I'm back in the kitchen!
I'm posting this recipe first because it's one of my favorites. I don't remember how I came across the recipe, but it came from Sargento, the cheese folks and is dated July of 2001. I have lost the recipe several times and ran across it again recently and knew I had to get it posted so I won't lose it again!
This is not a spicy soup, but certainly has the jalapeno flavor. This original recipe is incredibly rich so I tried reducing it a bit by using less butter, reduced-fat cheese, and half-and-half. I don't know the rules of substituting fat-free half-and-half, but I would love to try it that way to reduce the guilt even more.
CREAM of JALAPENO SOUP (6 servings)
4 Tbsp butter, divided
1 onion, chopped
1 carrot, peeled and finely chopped
1 green bell pepper, seeded and finely chopped
3 fresh or canned jalapeno peppers, seeded and minced
3 Tbsp AP flour
3 cup chicken broth
2 cups whipping cream
1 cup (4 oz) shredded Swiss cheese
1 cup (4 oz) shredded cheddar cheese
Hot sauce and/or Cajun seasoning, optional
Melt 2 Tbsp butter in large saucepan over medium heat. Add onion, carrot, and bell pepper; reduced heat and cook 8 minutes, stirring occasionally (Note to Self: make sure bell and jalapeno peppers and well-cooked and tender). Stir in jalapeno peppers. Remove vegetable mixture from saucepan; set aside.
Melt remaining butter in medium saucepan. Add flour and cook 2 minutes, stirring constantly. Add broth and cream; bring to a boil, stirring constantly.
Reduce heat and simmer 10 minutes until thickened. Add reserved vegetables and cheese, stirring until cheese is melted. If you like it spicier, add hot sauce and/or Cajun seasoning (I use Nunu's).
Recipe Source: Sargento Foods