Got jalapenos?? Love jalapenos?? This soup is for you!
2 Tbsp butter, divided
1 Small onion, chopped
4 Jalapenos, seeded and chopped
3 Cloves garlic, minced
2 Cups water or chicken broth
1 Tbsp powdered chicken broth if using water
1/4 Cup fresh cilantro, packed
6 oz Monterey jack cheese, shredded
1/2 Cup heavy cream
Salt and pepper to taste
In 1 Tbsp of butter, saute onions and jalapenos 5 minutes on low heat. Add garlic, cook another minute and add water and bullion. Cook until peppers are tender.
Pour into a blender carefully, add cilantro and puree. Set aside.
In a heavy pan, melt remaining butter and add 1 tbsp flour making a roux, Cook 3 minutes and add jalapeno puree back into the pan. Stir until slight;y thickened. Add cheese and heavy cream. Cook on medium low ubtil cheese is melted and soup is heated through.
Serve with a dallop of sour cream, extra cilantro, croutons, pickled jalapenos, extra cheese…. whatever you like!
Enjoy!
~J~
