Now let me tell y’all about this cream of jalapeno soup. It’s a soup that’s got a little bit of a kick to it, but don’t worry, it ain’t too hot to handle, unless you pour in too many peppers. You just gotta know how to balance it right. I learned this recipe from a neighbor a few years ago when we were all looking for something warm and filling during the chilly nights. It’s real easy to make, and I’ll walk you through it step by step, so you don’t get lost in the kitchen like I did when I first started out.
First thing you need to do is gather all your ingredients. You’re gonna need a bunch of fresh jalapenos, some onions, garlic, butter, flour, heavy cream, and chicken broth. Oh, and don’t forget the seasoning, like salt, pepper, and a little bit of cumin if you got it. You can always throw in a bit of cheese on top if you want it extra creamy, but that’s up to you.
Now, you take your jalapenos—about 3 or 4, depending on how hot you want it. You gotta chop ‘em up fine, seeds and all. But if you’re not too keen on heat, take the seeds out, it’ll calm it down some. Then, grab an onion and a few garlic cloves, chop them too. Don’t make ‘em too small, though, just enough to give the soup a good flavor.
Put your big ol’ pot on the stove and melt a little butter in there. Once it’s all melted, throw in the onions and garlic. Let it cook for a few minutes, till it starts smellin’ real good. Then, toss in the jalapenos. Stir it around and let it cook for another 5 minutes or so. You want them peppers to get nice and soft, not burnt though, you hear?
Now, here comes the fun part. Grab yourself some flour, about 2 tablespoons. Sprinkle it into the pot, and stir it around with the butter and the peppers. This is what’s gonna make the soup thick, so don’t skip it. Let it cook for about a minute so the flour doesn’t taste raw. After that, slowly pour in the chicken broth, stirring all the while. You don’t wanna get lumps, so keep it moving. Once it’s all mixed up, let it simmer for about 10 minutes, just enough for all those flavors to come together and get cozy in the pot.
Next, pour in your heavy cream, and give it a good stir again. Now, you might wanna taste it at this point, see if it needs more salt or pepper. And if you like it spicier, toss in a few more jalapenos, or even some hot sauce if you’re feeling brave. Once it’s all to your liking, let it simmer a bit longer till it thickens up nice and creamy.
When you’re ready to serve, ladle the soup into bowls. You can sprinkle a little cheese on top, or even some cilantro if you got it. I just like it plain, but it’s up to you. This soup is perfect for those cold nights when you’re just wanting something to warm you up from the inside out. And don’t you worry, it’s not as spicy as it sounds. If you balance those jalapenos just right, it’ll give you a good little heat, but it won’t burn your mouth off!
So, that’s it! Cream of jalapeno soup, just like the one I make when I’m feelin’ like a good, hearty meal. You can have it as a starter or just a meal on its own. Pair it with some warm bread or crackers if you got ‘em, and you got yourself a real treat!
Tags：[cream of jalapeno soup, spicy soup, creamy soup, jalapeno recipe, easy soup recipe, homemade soup, winter soup, comforting soup, chicken broth soup]
