Search for recipes throughout
the entire site or select one of the recipe collections from
the drop-down menu on the search tool below:
Make this creamy soup even hotter by leaving
in the seeds (where most of the heat is) of the jalapeños.
Cream of Jalapeno
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
Makes 6 servings.
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