Cream Of Jalapeño Soup
Cream of jalapeño soup is a surprisingly creamy soup with a touch of spice bursting with flavors of jalapeño and ready in less than 20 minutes.
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Servings: 8 serving
Ingredients
- 4 medium jalapeños, diced & stems, seeds removed
- 1 medium yellow onion, diced
- 4 cup vegetable broth
- 4 tablespoon butter
- 3 tablespoon all-purpose flour
- 1/2 cup heavy cream
- 8 ounce block of cheese, shredded
- salt & pepper to taste
- cilantro & lime for garnishing
Instructions
- To start, prep the jalapeños by removing the stems and seeds. Unless you want the soup extra spicy, you're going to want to remove these. Also, dice the onions as well.
- In a pot on medium high heat, add a little oil and toss in the diced onions and jalapeños. Cook these until they are both soft and fragrant.
- Next, remove them from the pot and blend them until smooth with 1 cup of broth.
- Back in the pot, place on medium heat and melt butter. Add in flour to create a roux then slowly pour in broth. After the broth is in add in the pureed jalapeños and onion.
- Bring the pot to a simmer and stir occasionally for about 7 minutes. Remove the pot from the heat and add in the heavy cream and cheese. Season and taste for salt and pepper.
- When serving garish with cilantro and fresh lime juice.
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