Jalapeño Popper Soup

 

We had our first frost earlier this month, coincidentally on the exact same day that we had our first frost last year. It also marked my day of switching from the air conditioning to heating. I have a rule around here that it must get to 59° in the house before I turn on the heat. That morning, it did. Such days call for something warm and spicy, and this soup seemed just the ticket.Jalapeño Popper Soup

1 12-oz. pkg. bacon, chopped

4 Melissa’s pickled jalapeños, seeded and diced*

½ c. chopped onion

2 t. Melissa’s minced garlic

½ c. flour

6 c. chicken stock

1 T. pickled jalapeño juice    

1½ c. whole milk

1½ c. heavy cream

1 1.5 lb. pkg. Melissa’s Baby Dutch Yellow Potatoes, cut into 1” dice

8 oz. cream cheese, softened and cut into pieces

2 c. shredded sharp cheddar cheese

Kosher salt, to taste

Freshly ground black pepper, to taste

Place bacon into a medium stockpot and cook over medium-high heat until crisp. Add jalapeños and onions, and cook until tender, 3-4 minutes. Stir in garlic and cook an additional 30 seconds.

Sprinkle the flour over all, and stir to incorporate. Continue to cook, stirring for 1-2 minutes. Pour in the chicken stock, milk, and cream.

Add potatoes and bring the soup to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the potatoes are fork-tender, 25-30 minutes, stirring occasionally.

Remove the pot from the heat and add the cream cheese and shredded cheddar, stirring until the cheeses are melted and combined.

Salt, pepper, or Slap Ya Mama, to taste; garnish as desired. 

*If you want a bit more heat, leave the seeds in. I ended up removing the seeds from three, and leaving the seeds in the fourth, and I thought that was the perfect combination.

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Cream of “Three Pepper” Soup

I am a big fan of Hatch Chiles, so am always excited to get a box from Melissa’s Produce come August.  I had my own hatch chile roast over the gas grill while pretending that I was in the original growing area of Hatch, New Mexico.   But the season is short, so it is often a challenge to come up with as many ways in which to use them before they are no more.  This delicious soup is going to become a hatch chile tradition.  Made with three different peppers to give it a great depth of flavor, it can be mild or spicy depending upon how many jalapeños that you choose to use.  Mr. O-P, not at all a fan of peppers, lapped it up telling me how much he liked it between spoonfuls.  You will too!

Cream of “Three Pepper” Soup

4 tablespoons unsalted butter, divided
3 tablespoons all-purpose flour
2 cups homemade chicken stock
1 cup whole milk

1 tablespoon olive oil
1/2 large white onion, diced
1/2 large green pepper, finely diced
1-2 jalapeño peppers, seeded and diced
2 medium Melissa’s hatch chiles, roasted and chopped
1/2 cup grated provolone
1 cup grated cheddar jack cheese
Freshly ground black pepper
Kosher salt

Melt 3 tablespoons butter in heavy large saucepan over low heat. Add flour and stir 3 minutes. Mix in stock and milk, whisking to combine. Increase heat to medium-high, and bring to a boil, stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.

Meanwhile, melt 1 tablespoon butter and olive oil in a heavy medium skillet over low heat. Add onion, green pepper, and jalapeno(s). Cook until soft, stirring occasionally about 5 minutes. Stir in hatch chiles. Add cheese to cream mixture and stir until melted. Mix in vegetables. It you like a chunkier soup, leave as is; if you prefer a more creamy soup, pour half into a blender and blend thoroughly, or use an immersion blender and whir it around the pan for a couple of turns.  Season with salt, garnish with parsley and serve.

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Try a New Recipe Tuesday

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Cream of Roasted Jalapeno Soup - AUSTIN, Texas

Jim and I have traveled a lot during our marriage, covering all of the British Isles, a good bit of Western Europe, and a nice portion of the United States.  In some cases we've been able to live in major cities while working at some of the most beautiful libraries in the world thanks to various research grants and fellowships my scholarly husband has been awarded.

Harry Ransom Library on the campus of the University of Texas, Austin

It was during a research trip to the Harry Ransom Library in Austin, TX (one of my favorite U.S. cities) that I discovered this delicious soup.  While the photo may seem a bit lackluster let me tell you that this is no ordinary bowl of soup. This is a cup of spicy heaven the likes of which I'd never tasted before; I won't be able to rest until I've perfected the recipe.

I'm no jalapeno fan and I'm not all that wild about spicy, but this soup, the offering of the Fish City Grill restaurant puts a whole spin on the word delicious.

This is my version.  Hope you enjoy it.

CREAM OF ROASTED JALAPENO SOUP

3 tablespoons butter

3 tablespoons all-purpose flour

3 cups homemade chicken stock

2 cups heavy cream

2 tablespoons butter

1 large onion, minced

1 large red bell pepper, seeded and chopped very fine

3 jalapeno peppers, roasted, seeded and diced very fine*

1 cup Gruyere cheese, grated

1 dash Kosher salt

Finely chopped parsley for garnish

Melt 3 tablespoons butter in heavy large saucepan over low heat. Add flour and stir 3 minutes. Mix in stock and cream. Increase heat and bring to boil, stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.

Meanwhile, melt 2 tablespoons butter in heavy small skillet over low heat. Add onion and pepper. Cook until soft, stirring occasionally about 8 minutes. Mix in jalapenos. Add cheese to cream mixture and stir until melted. Mix in vegetables. Season with salt, garnish with parsley and serve.

Serves 8.

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