Make this creamy soup as
hot as you like, by leaving the seeds of the jalapeños
in the soup.
Cream of
Jalapeno Soup
2 tablespoons butter
3 jalapeño chiles, seeded and chopped*
1/2 cup chopped peeled onion
1 medium carrot, peeled and grated
2 tablespoons all-purpose flour
4 cups water
1 (14.5-ounce) can low sodium chicken broth
3/4 cup half-and-half
2 tablespoons chopped fresh cilantro
1 teaspoon salt
1 1/2 cups shredded Monterey Jack cheese
- In a large, heavy-bottomed pot, melt butter
over medium-high heat. When foam subsides, stir in jalapeños,
onion and carrot. Sauté until tender, about 4 minutes.
Sprinkle in flour and cook another 2 minutes, stirring constantly.
Pour water and chicken broth into pot in a slow, steady stream,
whisking constantly. Bring to a boil, reduce heat and simmer
for 30 minutes. Strain soup, reserving liquid.
- Purée strained vegetables in a
blender or food processor until smooth. Return to pot along with
reserved liquid and heat over medium-low heat. Pour in half-and-half,
stirring until well mixed and thoroughly heated. Remove from
heat and stir in cilantro and salt. Serve garnished with Monterey
Jack cheese.
Makes 6 servings.
*Working with jalapeños or other
chiles:
Capsaicin is the ingredient in chiles that causes the burning
sensation associated with fresh peppers. It's a good idea to
use rubber gloves when handling fresh chiles. (Disposable surgical
gloves, available at most drugstores, work best for this.) If
you choose not to use gloves, be extremely careful not to touch
any part of your body, especially your eyes. After you've finished
handling the chiles, wash your knife and cutting board with hot
soapy water to ensure that there is no carry-over to other foods
that may come in contact with the peppers.
Cooking Tip: For an eye-catching garnish,
fry up thin strips of corn tortillas until crispy. Sprinkle with
salt and drain on paper towels. Right before serving, garnish
soup with cheese and arrange a small handful of tortilla strips
on top.
