Cream of Jalapeno Soup
In a large stock pot, combine 4 cups low-salt chicken broth and 2-3 cups
heavy cream. Bring to a low simmer over medium heat.
Mix about 4 tablespoons corn starch and 4 tablespoons water in a small
bowl. Add to the broth/cream and stir to thicken (remember that cheese
will be added later and the soup will continue to thicken).
Finely chop 4 large carrots, 2 large onions, 2 large green bell peppers,
2 large red bell peppers. Melt 2-3 tablespoons butter in a saute' pan.
Add half of the vegetables and cook for about 8 minutes on medium --
stir often. Repeat butter/cook for the second half. The vegetables
should be soft but not browned. Add the vegetables to the broth/cream.
Grate 1 cup cheddar and 1 cup swiss cheese and add to the soup.
Finely chop jalapenos and/or habaneros without removing the seeds.
The amount of peppers will determine the "heat" of the soup
(obviously). Since this is my recipe, finely chop about a pound
of jalapenos and about 10 habaneros and add to the soup. Removing
the seeds is like removing the soul of the pepper.
Simmer for about 15 minutes.
This is a very flexible recipe -- make changes freely. As with many
soups and sauces this will get better after a night in the
Basically all of the vegetables -- including the hot peppers -- are of
variable type and quantity based on personal preference. The more
vegetables (in proportion to liquid), the thicker the soup will be.
Also, adjust the thickness of the soup by adding more or less corn
starch. Chopping the vegetable can be a tedious task, but the smaller
the pieces the smoother the soup.
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