For 4 Person(s)

Chipotle Soup

• 2 Medium Sweet Onions, coarsely diced
• 1 Qt Vegetable Broth
• 2 Whole Chipotle Peppers
• 4 Tbsp Butter, unsalted
• 1 tsp Xanthan Gum
• To Taste Salt & Pepper

• Blanch onions in the butter until they are nicely caramelized.
• Deglaze with vegetable broth and boil then add the whole chipotle peppers.
• Reduce heat and cook for 5 minutes.
• Using an electrical blender add Xanthan Gum and process until nice and smooth.

FOR SERVING:
Serve hot or cold.

Chipotle is the roasted version of jalapeno pepper. It is mostly known as a Mexican culture, but recently introduced with success in the American culture. As the roasted pepper has modified it has a sweeter taste, but is still Capsaicin. Capsaicin is a chemical in pungent peppers that has therapeutic value. Capsaicin works through Substance P. Substance P mediated the nerve transmission into the brain which controls pain perception and the triggering of nausea and vomiting receptors. This recipe is recommended as pretreatment to avoid the developing of chemotherapy induced nausea and vomiting syndrome.