Cream of Jalapeno Soup
Cream of Jalapeno Soup is a delicious and spicy soup that brings together the flavors of jalapenos and cream. This soup is perfect for those who enjoy a little heat in their meals. With a creamy and smooth texture, it is sure to warm you up on a cold day.
Ingredients:
– 6 jalapeno peppers
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 3 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon cumin
– 1/4 teaspoon paprika
– 1/4 cup chopped fresh cilantro (optional)
– Sour cream and tortilla strips for garnish
Instructions:
1. Preheat the broiler of your oven. Place the jalapeno peppers on a baking sheet and broil them for about 5 minutes, turning occasionally, until the skin is charred and blistered. Remove from the oven and let cool.
2. Once the jalapenos are cool enough to handle, peel off the charred skin and remove the seeds. Chop the jalapenos into small pieces.
3. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until they are soft and translucent, about 5 minutes.
4. Add the chopped jalapenos to the pot and stir them with the onion and garlic mixture.
5. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15 minutes to allow the flavors to meld together.
6. Use an immersion blender or transfer the mixture to a blender to puree the soup until smooth. Be cautious when blending hot liquids.
7. Return the soup to the pot and add the heavy cream, salt, black pepper, cumin, and paprika. Stir well to combine.
8. Simmer the soup for another 5 minutes to heat it through. If desired, add the fresh cilantro and stir it into the soup.
9. Serve the Cream of Jalapeno Soup hot, garnished with a dollop of sour cream and some tortilla strips.
This recipe yields approximately 4 servings.
Estimate Cooking Time: 40 minutes.