Jalapeno Cheese Soup

OK all you hot heads, this is the post for you! Jalapeño Cheese Soup is the perfect combination of healthy vegetables and artery clogging “cheese product” that will keep you warm on a cold night. I’ve been making this for yeeeeeeeeeears. It is a cinch to locate the recipe in our Santa Fe Recipe cookbook for two reasons: 1) the book just flops open to that recipe, and 2) the page is covered with spatters from one of the several times I put too much hot soup into the blender and it exploded out the top and all over the kitchen. I bet you’ve got a recipe book like that, too.

This does call for a lot of jalapeños, but don’t shy away cuz I’ve got a few hints for you as we go along. The jalapeños and onions in the soup are both from Smith Family Farm which thankfully stays open through October. Yipee!

On a side note, when shopping there yesterday I took the liberty of introducing myself to the wonderful gals working the counter and told them about this blog. “Oh! Someone told us about your blog just last Friday.” they told me. What? Really?! Be still my little heart … I was thrilled beyond words.

Jalapeño Cheese Soup

Ingredients:

6 cups chicken broth

1 bunch celery, chopped in 1/2 inch pieces (select the celery with the most leaves for the best flavor)

2 cups onion, chopped in 1/2 inch pieces

3/4 tsp garlic salt

1/2 tsp white pepper

2 pounds Velveeta cheese, cubed

1 cup diced jalapeño peppers (cut in half, remove seeds, then toss in a food processor)

sour cream

Directions:

1. In a soup pot, place the chicken broth, celery, onions, garlic salt and white pepper. Bring to a boil over high heat and cook for 10 minutes, or until the mixture reduces and thickens slightly.

2. Working in batches, place some broth mixture and some cheese and puree together until the mixture is smooth. Pour into a bowl and continue with the batches of broth and cheese until all of it has been pureed.

3. Return pureed mixture to soup pot and simmer for 5 minutes.

4. Add diced peppers, simmer 3 minutes. Serve with a dollop of sour cream.

Notes:

* When selecting the jalapeños, choose peppers with a tight shiny skin. These are the sweetest peppers and have a lovely crunch to them.

* Remember to either wear gloves or use a food processor when working with the jalapeños. If you have yet to learn this lesson for yourself, please, trust me here.

* Since the jalapenos don’t cook too long in the soup, you can always start with less than the full cup and have more diced jalapenos at the table for people to add to their own personal liking.

* A mixture of red and green jalapeños makes for a fun Christmasy presentation.

* When chopping the vegetables, remember that they are all going to be tossed into a blender, so don’t worry about getting them all the exact same size. No one is going to see your ninja knife skills in this dish.

* If you are a cilantro lover, go ahead and mix 1 TBS of chopped cilantro into your bowl of soup.

* Some toasted sourdough bread makes a great tool for dipping while you eat.

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3 responses to “Jalapeno Cheese Soup

  1. I love me some velveeta cheese in my soups! Since I have the cookbook, I’ll have to give this a try, yummy sounding.

  2. bakingforthecure

    What a specail recipe! Since I can`t get any jalapenos here, I may try this one with bell peppers. Thanks!

  3. I love the cream of chile soup at Duartes in Pescadero, this looks even better. There is a place for velveeta cheese!

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