Comments on: Jalapeno Soup http://tottinge.blogsome.com/2007/11/22/jalapeno-soup/ Tim Ottinger on Christianity, freedom, software, podcasts, and really hot-looking guitars. Fri, 08 Aug 2008 21:26:01 +0000 http://wordpress.org/?v=1.5.1-alpha by: Tim http://tottinge.blogsome.com/2007/11/22/jalapeno-soup/#comment-617 Tue, 11 Dec 2007 21:28:59 +0000 http://tottinge.blogsome.com/2007/11/22/jalapeno-soup/#comment-617 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. 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.

]]> by: Kris Cook http://tottinge.blogsome.com/2007/11/22/jalapeno-soup/#comment-616 Tue, 11 Dec 2007 21:20:47 +0000 http://tottinge.blogsome.com/2007/11/22/jalapeno-soup/#comment-616 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! 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!

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