Make this creamy soup as hot as you like, by leaving the seeds of the jalapeños in the soup.
In a large, heavy-bottomed pot, melt butter over medium-high heat. When foam subsides, stir in jalapeños, onion , celery seeds and carrot. Sauté until tender, about 4 minutes. Sprinkle in flour and cook another 2 minutes, stirring constantly. Pour water and chicken broth into pot in a slow, steady stream, whisking constantly. Bring to a boil, reduce heat and simmer for 30 minutes. Strain soup, reserving liquid.
Purée strained vegetables in a blender or food processor until smooth. Return to pot along with reserved liquid and heat over medium-low heat. Pour in half-and-half, stirring until well mixed and thoroughly heated. Becareful not to boil. Remove from heat and stir in cilantro, cheese and salt. Serve garnished with Monterey Jack cheese and a few leaves of cilantro.
Makes 6 servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (629g) | ||
Recipe Makes: 6 | ||
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Calories: 804 | ||
Calories from Fat: 580 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 64.5g | 86 % | |
Saturated Fat 40.7g | 203 % | |
Monounsaturated Fat 18.3g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 195.8mg | 60 % | |
Sodium 1209mg | 42 % | |
Potassium 344.9mg | 9 % | |
Total Carbohydrate 10.4g | 3 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 9.3g | ||
Protein 46.4g | 66 % | |
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: 804
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