Creamy Carrot and Jalapeno 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
2 medium onions, chopped
6 celery stalks, sliced
6 carrots, peeled, sliced
5 jalapeno chiles, halved, seeds and membranes removed
6 large garlic cloves, finely chopped
1/2 cup uncooked brown rice
1/4 tsp ground allspice
1/4 tsp cinnamon
8 cups chicken stock/broth
1/2 cup heavy cream
Salt and pepper to taste
1 cup grated sharp cheddar
Finely chopped chives or green onions, for garnish
Instructions:
Heat olive oil in a large saucepan set over medium heat. Add onions and cook, stirring occasionally, until tender, about 5 minutes. Add celery, carrots, jalapenos and garlic and cook, stirring occasionally, until carrots begin to soften, about 15 minutes.
Add rice, allspice and cinnamon and cook, stirring frequently, for 2 minutes. Add chicken broth and bring to a boil. Reduce heat and simmer until vegetables and rice are very tender, stirring frequently, about 45 minutes.
Remove from heat and puree with an immersion blender until smooth. (Alternatively, puree in a blender or food processor in batches. If you use this method, please let the soup cool slightly so you do not blow the lid off the blender and burn yourself.) Return soup to heat. Add cream and bring to simmer. Season to taste with salt and pepper.
Ladle soup into bowls and garnish each one with a liberal sprinkle of cheese and chives.
Serves 6 to 8.
Recipe by Rachel Riggs, The Fromagette