Chile Spud Soup
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2 Tbsp olive oil
1 1/2 cups yellow onion, chopped
3 jalapeño chiles, stemmed, seeded, chopped coarse
2 Tbsp flour
1 cup ham, diced to 1/2 inch pieces (optional)
1 tsp white pepper, freshly ground
1 tsp sea salt
4 cups chicken stock, low sodium
4 russet potatoes, cubed to bite size
1 red bell pepper, seeded, chopped
1 large celery stalk, split, chopped
2 Tbsp unsalted butter
2 cups milk or soy milk
1/2 cup grated parmesan cheese
Instructions:
Heat olive oil in a large heavy pot over medium high heat and sauté onion for 3 minutes. Add chiles, pepper, salt, and sauté for 3 more minutes.
Stir in flour and then the ham, mix well and lightly brown mixture.
Add chicken stock, potatoes, carrots, and celery and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes or until vegetables are tender.
After the soup has simmered for about 20 minutes, melt the butter in a saucepan over low heat and add milk. Heat until it’s nice and hot but not boiling. Turn off heat and cover.
When potatoes are done, add the milk, butter, parmesan cheese. Stir into the soup. Taste test and adjust seasoning if necessary.
From Larry Noggle’s Chile Peppers calendar.