Try this Cream of Jalapeno Soup with Roasted Pepper Sauce recipe, or contribute your own.
Suggest a better descriptionServes 6 to 8 The soup: carrots for 5 minutes or until the vegetables are softened. Add 1 cup of the stock and simmer until the vegetables are very soft. Puree the vegetables until smooth. Melt the remaining butter, add the flour and heat for 3 to 4 minutes, 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 minutes until thickened. Stir in the cheese and vegetable puree and heat until the cheese melts, stirring constantly. The sauce: 6 Serrano chiles, roasted, stems removed 4 Tbsp olive oil 3 Tbsp Hot Chile Vinegar (see other recipe) 3 Tbsp chopped fresh cilantro Place all ingredients in a blender and puree until smooth. Add more oil if necessary. Simmer the sauce in a pan for 5 minutes to blend flavors. Serve sauce on the side so that guests may add it to the soup to suit their taste. The Whole Chile Pepper From the collection of Jim Vorheis From Cookie-Ladys Files File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (575g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1019 | ||
Calories from Fat: 802 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 89.1g | 119 % | |
Saturated Fat 46.9g | 235 % | |
Monounsaturated Fat 29.3g | ||
Polyunsanturated Fat 8.4g | ||
Cholesterol 243.4mg | 75 % | |
Sodium 924.3mg | 32 % | |
Potassium 878.8mg | 23 % | |
Total Carbohydrate 31.1g | 9 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 31g | ||
Protein 25.8g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1019
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