Try this Habanero Soup recipe, or contribute your own.
Suggest a better descriptionSaute the peppers, onion, peppercorns, celery and garlic in the 2 tbsp butter until the onion is translucent. Remove to small bowl. Heat the milk, chicken stock and bouillon until the bouillon is dissolved. Make a light brown roux with the equal parts of flour and butter. (The roux darkness is up to you) Mix some of the liquid into the roux to thin then stir the roux into the liquid until creamy consistency. Add the veggie mixture to the soup and simmer 20-30 minutes. Salt and pepper to taste. Serve with cajun 3-pepper bread. Posted to CHILE-HEADS DIGEST V3 #163 Date: Tue, 19 Nov 1996 15:47:18 -0500 From: Kit Anderson
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Serving Size: 1 Serving (3006g) | ||
Recipe Makes: 1 | ||
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Calories: 3331 | ||
Calories from Fat: 2138 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 237.6g | 317 % | |
Saturated Fat 142.1g | 710 % | |
Monounsaturated Fat 63.9g | ||
Polyunsanturated Fat 13.1g | ||
Cholesterol 615.3mg | 189 % | |
Sodium 3579.5mg | 123 % | |
Potassium 4780.6mg | 126 % | |
Total Carbohydrate 245.9g | 72 % | |
Dietary Fiber 25.2g | 101 % | |
Sugars, other 220.7g | ||
Protein 68.8g | 98 % | |
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: 3331
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