Cream of Jalapeno!?!
Is she Crazy??? Once you get over the idea (and you probably won’t until you try it) – its surprisingly velvety, warm but not too spicy (watch the sauce though).
Ingredients to Soup:
6 Jalapeno chilies, dressed & finely chopped
6 Tbsp butter or margarine
1 onion, fine chop
1 large carrot, peeled & fine chop
3 C chicken stock, divided (flavor w/stock is much better than bullion)
3 Tbsp flour
1 C Half & Half
1 C grated Jack or Mozzarella cheese
Soup – melt half the butter and add chilies, onion, carrot, cook till onion is clear – add 1 C of the stock and simmer until the veggies are mush -*puree until smooth. Set aside. Make a roux of the remaining butter and flour (best if you do not let it brown up) then add the remaining chicken stock and 1/2 & 1/2 – stir until smooth and bring to boil – let simmer until it thickens up. Add the cheese and stir until melted in – now add the veggie puree from earlier. Heat through and serve with sauce on the side.
Sauce – Put all the ingredients, starting only with a couple of Tbsp of olive oil and *puree – add enough additional oil to make it the texture desired (drizzles well) – simmer this in a small saucepan until all the flavors are prominent (5 min) and serve along side the soup.
* an immersion blender works as well as a food processor.
Makes 4 servings -
Note – the soup and sauce (separately) keep well for a few days in the frig