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Рецепт Cream Of Jalapeno Soup With Roasted Pepper Sauce

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Порций: 6

Ингредиенты

Cost per serving $0.67 view details

Инструкции

  1. Serves 6 to 8
  2. The soup:carrots for 5 min or possibly till the vegetables are softened. Add in 1 c. of the stock and simmer till the vegetables are very soft. Puree the vegetables till smooth.
  3. Heat the remaining butter, add in the flour and heat for 3 to 4 min, being careful not to let the roux brown. Stir in the remaining chicken stock and the cream. Bring to a boil, stirring constantly. Reduce the heat and simmer for 10 min till thickened.
  4. Stir in the cheese and vegetable puree and heat till the cheese melts, stirring constantly.
  5. The sauce: 6 Serrano chiles, roasted, stems removed 4 Tbsp extra virgin olive oil 3 Tbsp Warm Chile Vinegar (see other recipe) 3 Tbsp minced fresh cilantro Place all ingredients in a blender and puree till smooth. Add in more oil if necessary. Simmer the sauce in a pan for 5 min to blend flavors.
  6. Serve sauce on the side so which guests may add in it to the soup to suit their taste.
  7. The Whole Chile Pepper

Nutrition Facts

Amount Per Serving %DV
Serving Size 239g
Recipe makes 6 servings
Calories 290  
Calories from Fat 222 77%
Total Fat 25.17g 31%
Saturated Fat 15.75g 63%
Trans Fat 0.0g  
Cholesterol 74mg 25%
Sodium 401mg 17%
Potassium 267mg 8%
Total Carbs 9.2g 2%
Dietary Fiber 1.6g 5%
Sugars 2.14g 1%
Protein 7.84g 13%
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