Welcome
to our little bubble....|
Welcome
to our little bubble.... |
      |
Jalapeno &
Cheddar Soup
(by Paul Giza)
Yield: 7 - 1 cup Servings
|
1 |
medium |
Chopped Onion |
|
1 |
medium |
Chopped Red bell pepper |
|
1 |
medium |
Chopped Yellow bell pepper |
|
3 |
large |
Seeded & Chopped Jalapeno peppers |
|
3 |
tablespoon |
Melted Butter |
|
3 |
tablespoon |
Flour |
|
3 |
cup |
Chicken broth |
|
3/4 |
cup |
Heavy whipping cream |
|
1 |
cup |
Shredded Cheddar cheese |
| 1/4 | tsp | Cayene powder |
| Salt & Pepper to taste |
Cook first 5 ingredients in butter in a large saucepan over medium high heat until vegetables are tender, stirring often. Reduce heat to low. Add flour, stirring until blended. Cook 1 minute, stirring constantly. Gradually add broth; bring to a boil. Reduce heat to medium, simmer uncovered for 10 minutes. Stir in cream; cook just until thoroughly heated (do not boil). Add cheese, cook, stirring constantly, just until cheese melts.
Note: This is a full bodied, flavourful soup that is not overly hot or spicy.