This is a hybrid from some other recipes I have made. I just adapted them into this when I found some beautiful jalapeños at the store. For being an impromptu recipe, it turned out so well that I will be making it again, just like this.
Cream of Jalapeño soup
Ingredients:
Cream of Jalapeño soup
Ingredients:
- 3 C Chicken stock
- 1 Lb Fresh jalapeño peppers, stems removed, seeded and coarsely chopped
- 2 Carrots, peeled and sliced
- 1 Heaping Tbsp Chopped, fresh cilantro
- 1 C Heavy cream
- Salt to taste
- Sour cream
- Fresh bacon bits
- Chopped, fresh cilantro
- Place chicken stock, jalapeños, carrots and cilantro into a saucepan. Bring to a boil, reduce heat, cover. Cook until jalapeños and carrots are tender.
- Purée the mixture in a blender, return to saucepan.
- Add heavy cream and salt, heat through.
- Garnish each serving with a dollop of sour cream, some fresh bacon bits, and a sprinkling of chopped, fresh cilantro.
- Yes, that IS correct: one pound of jalapeño peppers!
- The carrots we get here are HUGE (some as big as 11" long and 2.5" thick), so I only used one carrot. I have written the recipe as two for the average-sized carrots one typically gets in the States
If blueberry muffins have blueberries in them, what do vegan muffins have?