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

• 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. Sauté 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.