A lovely recipe from “A view from the Great Island”
Cream of Jalapeño Soup is a lovely combination of spicy peppers in a creamy, cheesy soup base. Fresh cilantro and lime add the perfect touch to this unique soup.
As written it’s spicy, but not overwhelmingly so. I used 4 fat jalapeño peppers in mine, but you can moderate the heat if you like by using less, and/or by leaving out the inner pith and seeds. In any event the cream and cheese moderate the heat a bit.
I find cornbread is the perfect sidekick for the soup. The slightly sweet bread offsets the spiciness of the soup, and makes a satisfying meal. Cornbread is one of the easiest quickbreads to make, but I have used a Marie Callander’s mix which is was pretty good.
Serves 6
1 Tbsp olive oil
3 Tbsp butter, divided
1/2 medium yellow onion, chopped
4 large jalapenos, sliced(Use less if you don’t what the heat)
large handful of fresh cilantro
1 tsp sea salt
1 tsp fresh cracked black pepper
15 ounce can chicken stock, divided
2 Tbsp all purpose flour
1/2 cup heavy cream
1 lime
1 cup shredded Monterey Jack or mild cheddar cheese
Heat the oil and one tablespoon of the butter in a stock pot and saute the onion until softened, but not browned, about 5 minutes.
Put the onions, jalapeno peppers (seeds and all, if you like the heat) cilantro, salt, pepper, and one cup of the stock into a high speed blender. Puree until smooth.
Melt the last 2 tablespoons of butter in the pot and add the flour to make a paste, or roux. Stir for a minute, but do not brown. Slowly add the rest of the stock and the cream, stirring or whisking constantly until the mixture is smooth and thick.
Add the pureed pepper mixture to the pot, and stir to combine. Bring up to a boil, then turn down the heat and gently simmer for 5 minutes.
Turn off the heat and stir in the cheese. Taste to adjust the seasonings. Add a squeeze of lime juice if you like.
Serve immediately in small bowls topped with fresh cilantro and cracked black pepper.