Blogging Ottinger (tim)Jalapeno Soup
This was a little too thin and a little too spicy, so I’ll be improving on it in future versions, but here you go:
7 peppers (I used 5 Jalapeno, 2 serrano)
2 small onions
1 tsp minced garlic
cilantro
1/8 c oil (olive or grape seed)
1/4 c flour
2 Avocados
1 qt chicken stock
1 qt heavy cream
Salt, Pepper to taste
What I did was to chop and seed the peppers and chop the onion. These went into the bottom of the pot under low to medium flame. As they softened and sweated, I added the garlic. Be careful, pre-minced garlic can burn pretty easily and if not for Libby, I’d have burned it. I added it too early and let it sit a little while. We saved it, but it might have been close. At this point, though, the house definitely smells like you’re making something nice.
When the veggies soften, add the oil and flour to make a nice roux. My roux was a little thin, so I could have added more flour. If the roux is thicker, the soup is thicker. Mine was just a bit thin, and some of the oil floated to to top. I would suggest more flour rather than less oil.
Once the roux is ready, add the chicken stock. I also added a few cups of water to mine, but I think I went too far with the liquids. Next time I may wait until the last minute so that I don’t ruin the thickness. Bring it to a boil to activate the flour for thickening.
This is a good time to add some cilantro. I didn’t measure mine, so it’s a matter of preference and judgment.
At this point, I wanted to add a couple of Avocados, but sadly mine had been sitting in my house for a day or so too long. I think that the avocado would have improved the flavor and would have thickened the soup nicely, but I won’t know until next time. Be careful with your ingredients! Next time I’m buying them same-day. No more waiting.
The final ingredient is the cream. I stirred it in a little at a time so that it didn’t just kill the heat in the pot.
I used an immersion blender next, and I think I will do that again. It chopped up the solid ingredients just enough so that there was evidence of the veggies (green dots all through), but the soup was really very smooth.
I let the soup sit on low heat and simmer a bit. I wanted it to thicken up the rest of the way, and to marry with the cream a bit.
Salt and pepper finish out the list of ingredients.
We found it was a bit too hot for the family. Next time I drop two peppers from the mix.
Serving a blended soup always requires a little love. Libby added salsa to the center of each bowl of soup, and that was genius. The color and flavor were excellent. Of course, the pepper and onion and cilantro in the salsa was not really necessary. Next time I will just drop in a dollop of diced tomatoes and garnish with cilantro leaves. It’s attractive and tasty.
Alternatively, this would be a good thermos filler. Then presentation doesn’t so much matter.
I think this would be good with a sandwich, preferably a seafood sandwich of some sort.
As always, comments are welcome.
If you want to tone it down, and thickenit up, I’d replace the Serranos with two large pablanos. Roast them over a flame (or oiled and wrapped in foil for 30 minutes in a 400 degree oven), then use a paper towel to remove the skin, then seed them before adding to the sweated extras.
Also, you can add more substance by throwing in fresh spinach a couple minutes before hitting it with the immersion blender. Or use sour cream instead of the heavy cream.
I’m going to try this out this weekend!
Comment by Kris Cook — 2007-December-11 @ 09:20
Nice ideas, Kris. I think that a nice poblano would be an improvement. Well, alongside dropping a couple of the peppers.
I’m glad I seeded and de-vaned the peppers, or I would have been eating it all alone while my family was stuck with peanut butter sandwiches.
I was thinking about adding fresh kale to it, but I think my next batch needs to be a small variation where I actually get the avocado into it. Then a little substance to follow. I’d be half tempted to dice the kale or spinach and just add it after the blending.
Let me know how yours comes out.
Comment by Tim — 2007-December-11 @ 09:28