Everyone from Kerrville remembers a fantastic little restaurant we had here called the Old Republic Inn. They had the best food and everyone misses Carole Curry and her great recipes. A friend of mine was recently wondering about their recipe for Cream of Jalapeno Soup which as luck would have it, my mom actually had. I am a HUGE soup fanatic and this one is heavenly. It's not as spicy as you would think. Just depends on the heat in your jalapenos that day and you can add more or less to suit your heat preference. Enjoy!
Cream of Jalapeno Soup
3 Tbsp Butter
3 Tbsp Flour
3 Cups Chicken Stock
2 Cups Heavy Cream
2 Tbsp Butter
1 Large Green Bell Pepper (finely chopped) (I use red, not green)
2 Jalapenos (seeded and finely chopped) (Depending on heat of peppers, you might want to add more)
1 Cup grated Swiss Cheese
1 Cup grated Cheddar Cheese
1 Large Onion (minced)
1 Large Carrot (minced)
Salt
Melt 3 Tbsps butter in heavy large saucepan over low heat. Add flour and stir 3 minutes. Mix in stock and cream. Increase heat and bring to boil, stirring occasionally for about 10 minutes.
Meanwhile melt other 2 Tbsps butter in heavy skillet over low heat. Add onion, carrot and bell pepper. Cook until soft, stirring occasionally, about 8 minutes. Mix in jalapenos.(I generally do this step first and cook while base is working. I like to get my vegetables to almost a caramelized state. It gives them a lot of color and flavor.)
Add both cheeses to cream mixture and stir until melted. Mix in vegetables. Season with salt and serve.
Cream of Jalapeno Soup
3 Tbsp Butter
3 Tbsp Flour
3 Cups Chicken Stock
2 Cups Heavy Cream
2 Tbsp Butter
1 Large Green Bell Pepper (finely chopped) (I use red, not green)
2 Jalapenos (seeded and finely chopped) (Depending on heat of peppers, you might want to add more)
1 Cup grated Swiss Cheese
1 Cup grated Cheddar Cheese
1 Large Onion (minced)
1 Large Carrot (minced)
Salt
Melt 3 Tbsps butter in heavy large saucepan over low heat. Add flour and stir 3 minutes. Mix in stock and cream. Increase heat and bring to boil, stirring occasionally for about 10 minutes.
Meanwhile melt other 2 Tbsps butter in heavy skillet over low heat. Add onion, carrot and bell pepper. Cook until soft, stirring occasionally, about 8 minutes. Mix in jalapenos.(I generally do this step first and cook while base is working. I like to get my vegetables to almost a caramelized state. It gives them a lot of color and flavor.)
Add both cheeses to cream mixture and stir until melted. Mix in vegetables. Season with salt and serve.
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