Habanero Soup
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 red bell peppers, finely diced
2 yellow bell peppers, finely diced
1 green bell pepper, finely diced
2 large carrots, shredded
1 large white onion, finely diced
4 celery stalks, finely diced
2 habaneros, stems removed and diced
2 teaspoons garlic, minced
2 teaspoons black peppercorns
1/4 pound plus 2 tablespoons butter
1/4 pound flour (by weight)
1 1/2 quarts warm whole milk
1 1/2 quarts chicken stock
1/4 cup chicken bouillon crystals

Preparation

1 Saute the peppers, onion, peppercorns, celery and garlic in the 2 tbsp butter until the onion is translucent. Remove to small bowl. Heat the milk, chicken stock and bouillon until the bouillon is dissolved. Make a light brown roux with the equal parts of flour and butter. (The roux darkness is up to you) Mix some of the liquid into the roux to thin then stir the roux into the liquid until creamy consistency. Add the veggie mixture to the soup and simmer 20-30 minutes. Salt and pepper to 






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About


Serve with cajun 3-pepper bread.

 


Yield:




1.0 servings





Added:

    Friday, December 10, 2010 - 1:02am  


Creator: 

Helen Pitlick 










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About


Serve with cajun 3-pepper bread.