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Jalapeno Cream Soup

Jalapeno Cream Soup
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5 from 1 review

Ingredients

Scale
  • 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

Garnish

  • Tomato, seeded and diced
  • Red onion, diced
  • Cilantro, lightly chopped
  • Edible flowers, optional

Instructions

  1. Heat a sauce pan over medium heat.
  2. Once the sauce pan is hot drizzle with oil to coat the bottom of the pan.
  3. Add the jalapeños and onion.
  4. Saute over low heat, until the onion is translucent and the jalapeño is soft.
  5. This will take 15 minutes or so.
  6. Take it slow and don’t hurry.
  7. After the jalapeño and onion has reached proper texture, add the garlic.
  8. Continue to saute over low heat until the garlic is fragrant.
  9. Add the vegetable broth and simmer on low for 10 minutes.
  10. After cooling, hit the jalapeño and onion mixture with an immersion blender a few times just so that there are no large chunks visible.
  11. Add the whipping cream and reheat on low heat.
  12. Stir often and watch carefully so it doesn’t burn.
  13. Once hot, ladle inot blowls and garnish as desired.

Notes

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.

Nutrition

Find it online: https://lifeatthetable.com/jalapeno-cream-soup/

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