Jalapeño Soup (CREAM OF)

2 tablespoons butter

3 jalapeño chiles, seeded and chopped

½ cup onion chopped

1 medium carrot, peeled and cut into matchsticks

2 tablespoons all-purpose flour

4 cups water

2 cups chicken stock (see our Chicken Stock recipe)

¾ cup half-and-half

2 tablespoons fresh cilantro, chopped

Salt to taste

¾ cups Monterey Jack cheese, grated

¾ cup cheddar cheese, grated

1. In a Dutch oven, melt butter over medium-high heat. Stir in jalapeños, onion and carrot. Sauté until tender. Sprinkle in flour and cook another 2 minutes, stirring. Add water and chicken broth in a slow stream, whisking. Bring to a boil, reduce heat and simmer for  about 30 minutes. Strain soup, reserving liquid.

2. Purée strained vegetables with a small amount of the reserved liquid added. Return to pot along with remaining reserved liquid and heat over medium-low heat. 

3. Pour in half-and-half, stirring until heated. Remove from heat and stir in cilantro and salt. Serve garnished with cheese sprinkled on top. 

Serves approx 6

Jalapeño Soup II

3/4 cup fresh jalapenos, seeds removed and chopped

4 zucchinis, roughly sliced

2 large potatoes, peeled and cubed

4 tomatillos (small green tomatoes)

1 bunch cilantro, chopped

16 cups chicken stock (see our recipe)

1 tsp. cumin

Salt and freshly ground white pepper to taste

1 cup flour

2 cups milk

In a Dutch oven, pour chicken stock, add all ingredients, except flour and milk, and bring to a boil, then simmer for 30 minutes or until potatoes are soft.

Let cool at least 30 minutes, then puree everything together in a food processor or blender. Serve.

Jalapeno Soup I

Ingredients

6 cups chicken broth

2 cups chopped celery

2 cups chopped onion

2 garlic cloves minced

2 pounds cubed Cheddar cheese

1 cup diced jalapeno chile pepper

Salt to taste

1. Place broth, celery, onion and minced garlic in a large saucepan over high heat, and cook until mixture thickens, 10 minutes.

2. Remove from heat, stir in cheese, and puree in a food processor or blender. Return to Dutch oven.

3. Stir in jalapenos and heat. Add salt to taste and serve hot.

Serves 6