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Categories: Appetizers, Main courses, Soups

Carrot and jalapeno soup

Carrot and jalapeno soup
Francine Orr / Los Angeles Times

Dear SOS: I would love the carrot soup recipe from the Beverly Hilton Hotel. S. Rogers Studio City Dear S.: Lluis Caner, executive chef at the Beverly Hilton, sent us his recipe. It's a rich soup, reminiscent of a bisque. ... Read more

Total time: 1 hour, 15 minutes | Serves 4
  • 3 tablespoons butter
  • 1/3 cup chopped celery
  • 1/3 cup chopped onion
  • 3 tablespoons flour
  • 3 cups chicken stock
  • 1 3/4 cups grated carrots
  • 3/4 cup whipping cream
  • 1/3 cup dry white wine
  • Salt
  • 1 small jalapeno, diced

Step 1Melt the butter in a deep skillet over medium heat. Add the celery and onion and cook until slightly softened. Add the flour and cook, stirring, 1 minute. Remove from the heat. Add the broth and stir to thoroughly combine. Use the back of a spoon to break up any clumped flour.

Step 2Return to the heat, add the carrots and bring to a boil. Reduce the heat to a simmer and cook until the carrots are tender, 30 to 45 minutes. Add the cream and wine and heat until bubbly, about 2 minutes. Add salt to taste, then stir in the jalapeno.

Each serving:
300 calories; 559 mg. sodium; 85 mg. cholesterol; 26 grams fat; 16 grams saturated fat; 13 grams carbohydrates; 3 grams protein; 2 grams fiber.
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