Cream of Jalapeño Soup
Make this creamy soup even hotter by leaving in the seeds of the jalapeños in—that's where most of the heat is!
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 (light cream)
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.
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.