Most Amazing Flavors.
Ingredients
- 4 green jalapeno peppers
- 1/2 cup carrots, diced
- 1/4 cup white onion, diced
- 1 teaspoon of minced garlic
- 2 tbsp olive oil
- 3 Tbsp butter, softened
- 1/4 cup flour
- 2 1/2 cups chicken stock
- 1/2 cup heavy whipping cream
- Salt and pepper
- 1/2 cup tomatoes, chopped and peeled
- 1/4 cup mushrooms, sliced
Instructions
- Preheat oven to 400F. Line a cookie sheet with foil. Cut each jalapeno in half lengthwise and remove the seeds and membrane. Place them face down onto the cookie sheet. Roast for 10-15 minutes or until slightly darkened. When cool enough to handle, chop.
- In a medium sauce pot, heat the olive oil. When hot, saute the carrots, onion, and garlic for about 5 minutes or until the carrots and onions start to soften.
- Add in the butter. Once the butter has melted, stir in the flour until everything is coated. Stir in the chopped jalapenos. Slowly stir in the chicken stock and bring to a boil. Then simmer for 7-10 minutes until the soup and thickened. If you feel that your soup isn’t thick enough, add more flour.
- When the soup has thickened, turn off the heat. If using an immersion blender, blend the soup directly in the pan. If using a regular blender, then puree until smooth.* Pour back into the sauce pan.
- Stir in the heavy cream, tomatoes and mushrooms on low heat for 5-7 minutes to heat and blend the flavors.
Notes
*Hot soups expand much greater in a blender than cold soups. Use extra caution and do not overfill the blender. Pulse a few times before turning the setting on low.
