Roasted Jalapeno Soup
By DK on Jan 24, 2014
I love soup. I can have it as a main course (with some bread). I can be happy with just that. I can live on it for days together and be happy. So, trust me to get married to someone for whom soup is something that should be served very warm and in very small quantities; as a miniscule part of "better food". Even better if you could restrict soup for rare occasions (rare as in twice a year!).
And oh, forgot to tell you. He doesn't like "heat" in his food either. So how did this happen? Well, things happens when the one doing all the cooking is me! In all honesty, I tried to tone down as much heat as possible - but well, it was still too much for the dudes. That meant more for yours truly who appreciated it even better. ;)
This extremely creamy soup is made without any cream - although using some cream instead of milk won't hurt it at all. Perfect for winters. Perfect for those who love some heat in their food. In fact perfect in all ways than one. You taste the creaminess followed by the sensation of that glorious heat that warms you up pronto. One other feedback I got was that it tasted very similar to "Shahi Paneer Pizza" that we get from a local pizzeria!! Oh well!
adapted from chocolate moosey
Prep Time: Under 15 min
Cook Time: Under 30 min
Serves: 4 people
Yield: Makes around 4 cups worth depending on the consistancy of your soup
- 4 green Jalapeno Peppers
- 2 small-med Carrots, see Tips
- 1 small Onion, see Tips
- 2 cloves Garlic, peeled and minced
- 1 tbsp Organic Red Palm Oil, or see Tips
- 3 tbsp unsalted Butter
- 1/4 cup Whole Wheat Pastry Flour, see Tips
- 2-1/2 cups water (or Vegetable Broth)
- 1/2 cup Milk
- Salt and Pepper to taste
- 1/2 cup Tomatoes, chopped
- 1/4 cup Mushrooms, sliced
Tips1. Carrots and Onion: I used about 1/2 cup roughly cubed carrots and 1/3 cup of chopped onion. If you ask me, you don't really have to be that precise with it. Difference here would reflect in the amount of "heat" you would later taste in your soup. More the amount, less the heat but the taste would still be delicious.
2. Red Palm Oil: Substitute with Olive oil if you like. I use Nutiva's Organic Red Palm oil which is naturally red in color thanks to being rich in antioxidants.
3. Pastry Flour: I use Organic W.W.Pastry flour, but you can use regular white flour instead. The flour is used to thicken the soup.
Preheat oven to 400F. Cut each jalapeno in half lengthwise
and remove the seeds and membrane.Depending on the cultivation the heat from Jalapeno can vary from being pretty mild to hot. The ones I used, inspite of removing all the seeds, the soup still had a good level of heat. So depending on how much heat you can take and the level of heat, you can retain or remove all the seeds.
Place them face down onto a foil lined cookie sheet.
Roast for 10-15 minutes or until slightly darkened. Mine is not exactly "slightly darkened" but well, it tasted pretty great never the less. Also you can instead broil it for few minutes as well.
When cool enough chop them into small pieces. A rough chop should do. Set aside.
In a medium sauce pot, heat the red palm oil (or olive oil). When hot, saute the onion,and garlic for 1-2 minutes until the aroma hits your nostrils.
Next in goes the carrots. Add some salt and cook for about 5 minutes or until it the onion starts to soften.I use Himlayan Pink Salt. If you are using Vegetable broth, adjust the amount of salt - in case the broth contains some salt already.
Add in the butter.I use unsalted cultured butter about which I talk extensively in my Homemade Ghee post.
Once the butter has melted, stir in the flour until
everything is coated.
Keep stirring for few seconds until aroma wafts. This helps to cook the flour and avoid the raw taste later.
Stir in the chopped jalapenos.
Slowly add water (or broth) and bring to a boil.
Then stir in the milk.
Bring it to a boil. Turn the heat down to simmer and cook until the soup has thickened, about 5-7 minutes.
When the soup has thickened, turn off the heat. If using an immersion blender, blend the soup directly in the pan. Or you can use a blender (Caution: Add little at a time) to puree the soup.
Pour back into the sauce pan. You can adjust the consistency of the soup as per your liking. If you want it to be more thick, add in some more flour - 1 tbsp at a time. Or add little more water/broth if you want it more soupy.
Stir in the tomatoes and mushrooms. Reheat if necessary. The heat from the soup will help to soften the mushrooms. Taste and season if needed.
Serve warm. I would suggest enjoying this with warm garlic bread - probably sitting next to a fireplace :)
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