This past February I had the pleasure of going to lunch at a new Brazilian restaurant. While I was there, I was introduced to something totally delicious, cream of jalapeńo soup, which is surprisingly not spicy. Now, I’m a huge fan of creamy soups, especially chicken or mushroom, so I had to try it. Three small bowls later, I was hooked and slightly embarrassed. After some experimenting, I can now overindulge in the privacy of my own kitchen. Enjoy!
4 – jalapeńo’s, seeds removed and chunked
1 – large yellow onion, chopped
12 – baby carrots, diced small
2 cups – chicken broth
1.5 cups – heavy whipping cream
1 tsp. – white pepper
1 tsp. – salt
½ cup – Parmesan cheese
2 Tbs. – flour to thicken (optional)
3 Tbs. – butter
Cayenne pepper, chipotle chili powder or red chili powder optional
In a large heavy pot over medium-high heat, melt the butter and sauté the onion, jalapeńos, and carrots, stir frequently until onions are translucent 8-10 minutes. Remove from heat and transfer vegetables to a food processor, add 1 cup of chicken broth and pulse until contents are smooth. I let it run for 3-5 minutes, pulsing every 45 seconds or so. (You may substitute a hand held emulsifier if preferred but add all of the chicken broth and flour at this point.)
Transfer the contents back to your heavy pot, add the remaining chicken broth and flour. Whisk the flour into the mixture until lumps are no longer visible, increase heat to medium-high and bring to a simmering boil. Add the heavy whipping cream and whisk the Parmesan cheese into the soup while it’s simmering. Finally, add the salt and pepper.
Serve in soup bowls and garnish with fresh cilantro (if that’s your kind of thing).
To take the recipe up a notch, top with shredded chicken, Monterrey Jack cheese, and sliced avocado.