Jalapeno Pepper Soup
Category:  Soup


For 2 Serving(s)

  • 1 Yellow Onion
  • 1 medium sized chopped Jalapeno Pepper
  • 5 medium size Unsalted Butter
  • 2 Tablespoons Vegetable Broth
  • 1 Quart Heavy Cream
  • 1/2 Quart Sour Cream
  • 1/4 Quart Salt/Pepper to taste
  • 1/2 Xanthan Gum

Jalapeno Pepper Soup Directions

  • Broil or grill the peppers to blister the skin. With gloves on, peel the skin off. Open the pepper, remove all seeds and placenta and discard.
  • In a 2 qt saucepan on medium heat, place melt the butter and add the chopped onions. Saut√© until translucent and barely browned.
  • Add the vegetable broth and the peppers to the sauce pan and continue to boil.
  • Place all the contents from the saucepan into a blender. Work on batches and safely blend at high speed. If desired, you may place the Xanthan Gum by sprinkling to the vortex.
  • Taste for your desired level of pungency. To decrease levels of spiciness add heavy cream. Add salt and pepper to taste. Presentation: Serve hot in a soup bowl. Top with a spoonful of sour cream.

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