This is a great cream soup - not hot or spicy. It's great alone or to be
used with baked chicken, season rice or casserole. This recipe will
serve 2-3 people. Depend on portions if used as a soup.
Ingredients
4 tablespoons butter
4 tablespoons flour
1 can evaporated milk (13 ounce)
3 chicken bouillon cubes
1 to 2 seed fresh jalapeno peppers
Directions
Melt butter, blend in flour. Cook slowly stirring constantly until well blended and smooth. Gradually add milk and bouillon cubes. Cook, stirring until well blended. Puree peppers in blender, using some of soup to cover. Pour back into saucepan. Stir, season with salt and pepper if desired. heat, do not boil, to serve.
Prep Time: 8 Min
Cook Time: 30 Min
Total Time: 38 Min
Servings: 2
Ingredients
4 tablespoons butter
4 tablespoons flour
1 can evaporated milk (13 ounce)
3 chicken bouillon cubes
1 to 2 seed fresh jalapeno peppers
Directions
Melt butter, blend in flour. Cook slowly stirring constantly until well blended and smooth. Gradually add milk and bouillon cubes. Cook, stirring until well blended. Puree peppers in blender, using some of soup to cover. Pour back into saucepan. Stir, season with salt and pepper if desired. heat, do not boil, to serve.
Prep Time: 8 Min
Cook Time: 30 Min
Total Time: 38 Min
Servings: 2
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