West Texas Kickin’ Jalapeno Soup

January 30, 2013

A superb soup to make any time of the year!

Ingredients:
6 tablespoons butter (divided)
1/4 cup flour
4 cups chicken stock
2 cups heavy whipping cream
1 large onion, small chopped
1 clove garlic (minced)
1 large carrot, small chopped
1 to 2 large avocado, chopped
1 bell pepper chopped (any color green, yellow and red)
5 jalapeĂąos, seeded and chopped
Directions: 
Melt 3 tbsp. butter in a skillet over low heat. Add onion, garlic, carrot and bell pepper. SautÊ for about 5 minutes or until tender. Set aside.
Melt remaining 3 tbsp. in 5 quart Dutch oven or large saucepan over low heat. Add flour whisking constantly (Just remember with butter and flour you are making a roux or as if you were making gravy!)
Gradually, adding chicken stock and cream; cook over medium heat for 10 minutes (or until mixture is thickened and bubbly, whisking constantly.)
Stir in vegetables (onion, garlic, carrot and bell pepper) into cream mixture (or into your gravy). Add chopped jalapeùos.  Stir until blended. If soup seems too thick, add extra chicken stock. Season to taste with salt/pepper.

Just a few tips to change recipe:
• Add 1 cup of shredded Swiss cheese after adding blended vegetables.
• Add one can drained ®Fire Roasted Diced Tomatoes.
• More or less “jalapeños” same with the bell pepper, onion and garlic.
• Use half and half milk, evaporated milk and to lower fat use 2% milk.
• Garnish with Swiss cheese, baked or fried tortilla strips.

Sweetwater’s basketball teams hit the road for their next three games, starting today when both...
THURSDAY, JAN. 22 Basketball Roscoe junior high teams will host tournament. FRIDAY, JAN. 23...
Tuesday was another big day for Highland’s basketball teams, as both won their games easily to stay...

 

Premium Drupal Themes by Adaptivethemes