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.
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| 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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