Jalapeno soup. Have you ever heard of anything so tempting? This was on the docket for so long. We wish we hadn't waited so long to get to the actual creation. There are no words for how delicious this was. No exaggeration, we were licking the bowls and there was nothing left. Thank goodness no one can see us when testing recipes, table manners may not always be present.
Our garden is starting to really produce it's summer bounty. This means plenty of peppers of all sorts. An interesting note is that the same pepper and same plant can produce fruit of varying levels of spiciness. Roasting the peppers calms the heat.
What is your favorite way to enjoy jalapenos?
INGREDIENTS 4 jalapenos, cut in half and seeded 2 cloves garlic, minced 1/2 onion, chopped 1 c chicken broth 1 1/2 c cream 1 t cumin 1 c shredded monterey jack salt to taste optional toppings: cilantro crispy jalapenos
DIRECTIONS 1. Place jalapenos under broiler, skin side up. Broil until just blackened. Pull out the jalapenos and place in plastic bag to cool and sweat. Once cool, remove skins and place jalapenos, garlic, onion, and chicken broth in blender. Blend until smooth. 2. Pour contents of blender into pot on stove. Add cream, cumin and Monterey jack. Stir until blended and cheese is melted. Season with salt to taste. 3. Top with cilantro and crispy jalapenos if desired. Serve hot and enjoy!
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