Cream of jalapeño soup

Name: Cream of jalapeño soup
Total time: 1800 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 stick butter; 1 medium onion, chopped; 10 large jalapeños; 4 piece celery, chopped; 6 cup chicken broth; 1/2 cup flour; 1/2 tsp garlic powder; 2 cup half@ half; 2 cup Gruyere, cheese grated; 1 cup sharp cheddar cheese, grated; 1 bunch cilantro chopped; 2 limes; 1 sour cream; 1 tortilla chips; 1 salt and pepper to taste; 1/4 tsp nutmeg

straub536 @cook_3872917

Chicago, IL

Cream of jalapeño soup

straub536 @cook_3872917

Saved

Ingredients

30 mins

8 servings

1 stickbutter
1medium onion, chopped
10large jalapeños
4 piececelery, chopped
6 cupchicken broth
1/2 cupflour
1/2 tspgarlic powder
2 cuphalf@ half
2 cupGruyere, cheese grated
1 cupsharp cheddar cheese, grated
1 bunchcilantro chopped
2limes
1sour cream
1tortilla chips
1salt and pepper to taste
1/4 tspnutmeg

Saved

Steps

30 mins

1

Melt butter, add onions, celery, and peppers. Sautee until soft. 10 minutes.
2

Add flour, stir constantly until thick and bubbly. Add garlic powder and nutmeg.
3

Increase heat, bring to a boil. Reduce heat, simmer for 10 minutes.
4

Slowly add chicken stock, stir often to ensure no lumps. Add handful of cilantro, juice of 1 lime, and half@ half
5

Put in blender until smooth. I used an immersion hand blender. Add grated cheese, salt , pepper to taste. Mix well.
6

Serve with a squeeze of lime, chopped cilantro, and sour cream. I crumbled tortilla chips on top. Yumm!