Cream of Jalapeño Soup
User Reviews
4.6
Cream of Jalapeño Soup
Description
Cream of Jalapeño Soup begins by gently sautéing chopped yellow onion in olive oil and butter until soft but not browned. Fresh jalapeño peppers with seeds and a handful of fresh cilantro are pureed together with the softened onions and a portion of chicken stock until smooth. Separately, a roux is made by melting butter and stirring in flour, cooked briefly without browning. The rest of the chicken stock and heavy cream are gradually added to the roux, stirring continuously to create a thickened, smooth base. The pureed jalapeño mixture is combined with this base, then brought to a boil briefly before simmering. After cooking, shredded Monterey Jack cheese is stirred in to melt, enriching the soup with a creamy, mild cheese flavor. A squeeze of fresh lime juice can be added to enhance brightness. This soup serves best hot, garnished with fresh cilantro and a crack of black pepper for extra aroma and flavor.
Ingredients
- 1 Tbsp olive oil
- 3 Tbsp butter divided
- 1/2 yellow onion medium, chopped
- 4 jalapeno chili pepper large, sliced
- large cilantro handful fresh
- 1 tsp salt sea salt
- 1 tsp black pepper fresh cracked
- 15 ounce chicken stock canned, divided use
- 2 Tbsp all-purpose flour
- 1/2 cup heavy cream
- 1 lime
- 1 cup Monterey jack cheese shredded, or mild cheddar cheese
Instructions
- Heat the oil and one tablespoon of the butter in a stock pot and saute the onion until softened, but not browned, about 5 minutes.
- Put the onions, jalapenos (seeds and all) cilantro, salt, pepper, and one cup of the stock into a high speed blender or food processor. Puree until smooth.
- Melt the last 2 tablespoons of butter in the pot and add the flour to make a paste, or roux. Stir for a minute, but do not brown. Slowly add the rest of the stock and the cream, stirring or whisking constantly until the mixture is smooth and thick.
- Add the pureed pepper mixture to the pot, and stir to combine. Bring up to a boil, then turn down the heat and gently simmer for 5 minutes.
- Turn off the heat and stir in the cheese. Taste to adjust the seasonings. Add a squeeze of lime juice if you like.
- Serve immediately in small bowls topped with fresh cilantro and cracked black pepper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 8g | 3% |
| Protein | 8g | 16% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 655mg | 27% |
| Potassium | 179mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 902IU | 18% |
| Vitamin C | 16mg | 18% |
| Calcium | 168mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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