Monday, February 17, 2014

Roasted Jalapeno Soup

My husband travels to Austin, Texas a bit for work and fell in love with the Roasted Jalapeno Soup from the Fish City Grill.  I googled for a copycat recipe and stumbled upon this one here, then I altered it to make a one pot dish.  I roast a ton of jalapenos in the summer, then package them up in portions perfect for this soup.

Roasted Jalapeno Soup
(serves 2-3, it really should be doubled)

Oil, for sauteing onions and garlic
1 onion, chopped
5 garlic cloves, chopped
1 green or red bell pepper, chopped (frozen fine)
5 jalapeno peppers, roasted, seeded and diced fine
3T butter
3T flour
3 cups stock
Some milk, cream
1 cup grated cheese, cheddar, parm, gruyere, anything
salt and pepper

Saute onions, garlic, and bell pepper till soft, over medium heat.
Add in jalapeno.  Cook till it's defrosted (if frozen).
Add in butter, cook till melted.
Add in 3T flour to make a thick roux.  Cook 3 mins.
Add stock.  Reduce heat, simmer until thickened, about 10 mins.
Add cheese.  Puree if you like.
Add milk/cream to thin to desired consistency.

No comments:

Post a Comment