Last week, I praised the glories of soup for lunch, and asked if anyone would be interested in a week of soups on this blog. The answer came in a resounding chorus of YES.
So, dear readers, this frigid week (the latest in a series of frigid weeks) will be devoted entirely to soups – spicy, creamy, meaty, veggie, and various combinations of the above. All extensively tested in my little non-fancy kitchen, with no super-special gadgets or hard-to-find ingredients. I make these soups all the time because they’re delicious and also because they’re easy. And I want you to be able to make them, too.
First up: a simple, delightfully creamy-spicy concoction, which came to me from my mom, who got it from a friend who served it at her daughter’s bridal shower. Although it’s called Renda’s Cream of Jalapeno Soup, I have no idea who Renda is. However, I’m eternally grateful to her for this recipe.
Renda’s Cream of Jalapeno Soup
3 jalapeno peppers, seeded and diced
1 T butter
1 T flour
24-32 oz chicken or veggie broth
8 oz cream cheese
1 1/2 cups half & half (I often use 2% milk)
Saute jalapenos in butter until soft. While sauteing the peppers, bring broth to a boil in a large pot. Add flour to the cooked peppers and blend, then add pepper mixture to the broth and return to a boil.
Add the cream cheese, whisking until smooth. Turn down heat slightly; add milk or half & half and stir until heated through. (Don’t let it boil after adding the milk.) Serve with bread or tortilla chips.
So easy. And SO YUMMY.
Back with more soup tomorrow! (And as always, send your recipes. We’re having weekly snowstorms over here and I’m dying for new ones.)
cakes, tea and dreams 