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2011-02-03 digital edition

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2011-02-03 / Community News

From the Chef’s Corner

Cream of Jalapeño Soup
by Chef Deedle

This is the best time of the year for soups. Cold weather like we’ve had this year calls out to our palettes for warm and comforting varieties of soups. My wife and I had this soup in a restaurant not too long ago and I had to come home and see if I could come up with a recipe to match it.

6 lg. Jalapeno peppers,
seeded and membranes cut out-chopped fine
1 TBsp. butter and 1 TBsp. Olive oil
2 TBsp. butter for Dutch oven
2 cans chicken broth
1 can beef broth
2-3 TBsp. flour
1 (8 oz.) pkg 1/3 fat free cream cheese
1 cup light sour cream
2-3 garlic cloves, minced
Salt to taste
¼ tsp. ground red pepper
¼ tsp. cinnamon
small can cocktail shrimp, chopped












1. In skillet sauté Jalapenos in Olive oil. Cook until tender. Set aside.

2. Melt butter in Dutch oven, over medium heat; whisk in flour. Gradually add remaining broths, whisking constantly until mixture is smooth.

3. Boil one minute, stir in Jalapeno mixture, cream cheese, and next 6 ingredients; simmer soup 15 minutes, stirring often until smooth.

Serve hot!

Delicious—if not better!

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