I have been all about the jalapenos lately.  A few years ago, I didn’t even like jalapenos.  Now I order them on my sandwiches and make them into soups.  In fact, when I was a kid, I once used jalapenos as a weapon against my little brother.

For reasons unknown and probably presently denied, my little brother (now 21) used to look up to me.  This gave me a certain power leverage that was not wise to entrust to an 11 year old girl who was not quite fond of her brother.  If I told him Weedles were the best Pokemon and I was doing him a favor by trading him mine, it was true.  If I told him the jalapenos I just peeled off my nachos at Chili’s were sweet and delicious, he’d pop a handful into his mouth.

And he did.

And I got in so much trouble as his eyes watered and he choked on the unexpected spiciness, because lets face it – if you’ve never had a jalapeno and you aren’t expecting a jalapeno, and your palette has not yet adjusted for jalapenos, that’s a nasty surprise.

So now that you know what kind of blog owner you’re dealing with here, have a spicy-ish soup recipe.

 

Roasted Jalapeno Soup

You’ll Need:

4 jalapenos
1/2 c. shredded carrots
2 cloves garlic, minced
2 tbsp. olive oil
3 tbsp. butter
1/4 c. flour
2 1/2 c. vegetable broth
1/2 c. heavy cream
1/2 c. shredded Mexican cheese
salt
pepper

 

How To:

Preheat the oven to 400F and line a cookie sheet with foil.  Cut the jalapenos lengthwise and place flat-side down on the cookie sheet.  Remove the seeds and membrane if you don’t want your soup so spicy.  Roast for 10-15 minutes.  When cool, chop!

In a medium sauce pan, heat the olive oil.  Saute the carrots, garlic, and onion powder for about 5 minutes.

Add the butter and let it melt.  Stir in the flour and make sure that everything is coated.  Add the jalapenos and let them saute for a minute.  Stir in the broth and bring to a boil.  Add the heavy cream, let it boil for a minute so everything thickens, then simmer for about 5-7 minutes.  If it’s not thick enough, add more flour.

Remove from the burner and stir in the cheese.

Serve hot, and with nachos.

Makes: 2 servings

Prep Time: 5 minutes
Chill Time: n/a
Cook Time: 20 minutes
Calories:  753

Source (Adapted): Chocolate Moosey.

20140529 - Roasted Jalapeno Soup

Roasted Jalapeno Soup

  • Servings: 2
  • Time: 25mins
  • Print

You’ll Need:
4 jalapenos
1/2 c. shredded carrots
2 cloves garlic, minced
2 tbsp. olive oil
3 tbsp. butter
1/4 c. flour
2 1/2 c. vegetable broth
1/2 c. heavy cream
1/2 c. shredded Mexican cheese
salt
pepper

 

How To:

Preheat the oven to 400F and line a cookie sheet with foil.  Cut the jalapenos lengthwise and place flat-side down on the cookie sheet.  Remove the seeds and membrane if you don’t want your soup so spicy.  Roast for 10-15 minutes.  When cool, chop!

In a medium sauce pan, heat the olive oil.  Saute the carrots, garlic, and onion powder for about 5 minutes.

Add the butter and let it melt.  Stir in the flour and make sure that everything is coated.  Add the jalapenos and let them saute for a minute.  Stir in the broth and bring to a boil.  Add the heavy cream, let it boil for a minute so everything thickens, then simmer for about 5-7 minutes.  If it’s not thick enough, add more flour.

Remove from the burner and stir in the cheese.

Serve hot, and with nachos.

Makes: 2 servings

Prep Time: 5 minutes
Chill Time: n/a
Cook Time: 20 minutes
Calories:  753

Source (Adapted): Chocolate Moosey.

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