Roasted Jalapeno Soup

Book:  I got the new Jodi Picoult book, “Leaving Time,”  and of course it is GREAT.   Because everything she writes is awesome.  Swoon.  I’m so glad she quit using her courtroom formula!  So, if you were tired of that – read this book and her last one, The Storyteller.  These are mysteries you won’t want to put down!  It already has over 4,000 reviews at almost 5 stars, so this may be my book club book I recommend in June.

Recipe:  The temperatures are still in the single digits here in St. Louis and that means more soup!  And what better soup to warm you inside and out than a slightly spicy jalapeno soup!  So, I’m more of a mild-medium gal.  I like just a tiny bit of heat.  The hubby likes a lot of heat – like wasabi eating heat.  When preparing this soup, I do remove all of the seeds and ribs from the jalapeno.  There is a mild/medium heat to it that hits you as you sip and then dissipates immediately as you swallow.  Just very warm and comforting.  I purchased a huge bag of jalapenos from the co-op just to make more of this soup.  I’m sure it would freeze great since it is blended.  The chunky tomatoes add some texture as well.

**TIPS**  To test the heat of a jalapeno, cut off the top like normal and taste test with your tongue on the bottom of the top you just cut off.  This will give you an idea of the heat of the jalapeno pepper.
Warning!!  Make sure you wear gloves or do NOT rub your hands on the inside of the jalapeno pepper!!  If you don’t have gloves, you should be fine with a mild pepper and being careful with the knife.  But I urge you to try gloves especially when doubling the recipe and to avoid “jalapeno hands.”  And absolutely, positively never EVER *EVER* touch your eyes after touching the inside of a pepper.   Always wash your hands first.  Using a knife to clean out the pepper instead of your fingers (like I normally would with any bell pepper) should help a lot though.

Roasted Jalapeno Soup
serves 2-3

4 green jalapenos (have more on hand if you want pretty garnish on top)
1 Tb. olive oil
2 carrots, roughly chopped or grated (I like to peel my carrots first though)
1 onion, finely chopped
2 garlic cloves, minced
1 Tb. butter
1/4 cup flour
2 and 1/2 cups chicken or vegetable broth
1/2 cup cream or milk or half and half
salt and pepper
1/2 cup tomatoes

Preheat oven to 400 degrees (or put your small convection oven on the roast setting).
Slice each jalapeno pepper in half lengthwise.  Remove seeds and ribs if you want less heat.  Leave in for more heat.
Spray a rimmed cookie sheet with oil or line with foil or parchment paper.  Lay the peppers cut side down on the sheet and roast for about 10 minutes.  The edges will start to char when they are finished.  Chop the peppers.
Meanwhile…. in a large pot or saucepan, heat the olive oil over medium heat.  Add the carrots and onions.  Cook about 10 minutes over medium heat until soft.
Add garlic and cook 30 seconds.
Sprinkle flour and stir to coat.   Add chopped peppers and stir.
Whisk in the broth.  Bring it back up to medium-high heat and to a boil.
Add milk.  Turn heat down to medium low and simmer 10 minutes.
Puree the soup in a blender or use an immersion blender.  (NOTE:  hot liquids expand in the blender!  Do not fill all the way and make sure you leave room for expansion.  Or get an immersion blender – it’s one of my favorite kitchen tools)
Add salt and pepper to taste.
Add tomatoes on top and serve warm.

*To Freeze:  Cool soup and do not add tomatoes.  Once frozen soup is thawed, reheat and add tomatoes.

Recipe adapted by MooshuJenne