Jalapeño Cream Soup
Jalapeño Cream Soup.
From farm to outer space, jalapeños are quite the popular pepper.
In 2014, the USDA reported that 462.5 million pounds of peppers were harvested between New Mexico, California, and Texas – the top three jalapeño-producing states. It’s the state pepper of Texas and the state vegetable of New Mexico. Astronauts packed it in their food supplies on a Space Shuttle mission in 1982.
These beloved, deep green gems add unique flavor to any cuisine and have great health benefits to boot.
The Power Pepper
Referred to as the power pepper by Dr. Axe, the capsaicin in jalapeños can help fight cancer, improve digestion, help with weight loss, and promote a strong immune system. Everyone should add a little jalapeño to their diets.
Picking the Perfect Pepper
Because some jalapeños may be spicier than others, be sure to smell it first. If it tickles your throat, it’s pretty spicy. You may also see white lines on the pepper. This is called corking and some say that the more there are, the spicier it is. The really hot part are the seeds and the membrane, so be sure to wash your hands well after cutting and don’t touch your eyes.
Hot Soup in the Summer
In a previous segment, I shared the body-cooling effects of hot drinks, soups and spices. That’s one of the reasons you should definitely make hot soup a regular part of your summer dinners, especially my spicy Jalapeño Cream Soup.
It starts with a base of sautéed onion and minced garlic. Get ready for your house to smell incredible. The jalapeños are simmered in heavy cream. To balance the spice, and to add additional color and texture, mix in chopped avocado, tomatoes, and cilantro. Edible flower petals would add a beautiful pop of color to this refreshing summer soup!
Your family will be amazed with the simple, fresh taste and beautiful presentation. If you want to take your dinner experience a little further, eat in a warm setting and see who starts sweating first and who’s the first to start cooling down!Print
- 1 cup jalapeños, stemmed, seeded and small dice
- 1 cup sweet yellow onion, small dice
- 2 tablespoons butter
- 1 1/2 tablespoons garlic, minced
- 1 cup vegetable broth
- 3 cups whipping cream
- kosher salt
- Tomato, seeded and diced
- Red onion, diced
- Cilantro, lightly chopped
- Edible flowers, optional
- Heat a sauce pan over medium heat.
- Once the sauce pan is hot drizzle with oil to coat the bottom of the pan.
- Add the jalapeños and onion.
- Saute over low heat, until the onion is translucent and the jalapeño is soft.
- This will take 15 minutes or so.
- Take it slow and don’t hurry.
- After the jalapeño and onion has reached proper texture, add the garlic.
- Continue to saute over low heat until the garlic is fragrant.
- Add the vegetable broth and simmer on low for 10 minutes.
- After cooling, hit the jalapeño and onion mixture with an immersion blender a few times just so that there are no large chunks visible.
- Add the whipping cream and reheat on low heat.
- Stir often and watch carefully so it doesn’t burn.
- Once hot, ladle inot blowls and garnish as desired.
The garnish is just as important as the soup! Have lots on hand and fill your bowl. The freshness and texture provided by the vegetables is a nice contrast to the warm, spicy soup.