Jalapeno Soup

Husband went to a restaurant with a friend awhile back and had Jalapeno Soup. Didn't sound that great to me, but he kept talking about it so I decided to make some. It was better than I expected. Ended up adding some spanish rice, tortilla chips, and sour cream to it, which gave it more substance and also helped keep the hotness down. Think I'd for sure add rice again when I make it.

Cream of Jalapeno Soup

Make this creamy soup as hot as you like, by leaving the seeds of the jalapeños in the soup.

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

1. 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.
2. 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.

*Working with jalapeños or other chiles:
Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.

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 on top.

Recipe found at CooksRecipes.com