This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Cream of Jalapeno Soup

*This soup is delicious on its own, but to add an extra kick, prepare the hot sauce and top the soup with it.

6 tablespoons butter, divided
4 jalapenos, stems, veins and seeds removed, finely chopped
1 large white onion, finely chopped (approximately 1 cup)
2 large carrots, peeled and diced
3 cups chicken stock
3 tablespoons flour
1 cup cream
1 cup grated Monterey Jack cheese

Melt 3 tablespoons butter, and sauté jalapenos, onion and carrots for 5 minutes, or until softened. Add flour, and stir to thoroughly coat the vegetables. Add 1 cup of the chicken stock, and simmer until veggies are very soft. Use a stick blender to puree the soup while in the pot, then set aside.

Add cream, and stir to mix thoroughly. Add cheese and continue stirring until the cheese is melted.

If the soup is too thick, add a little more stock.

Ladle Into individual bowls.

Sauce:

6 jalapenos (or serranos), roasted, with stems and skins removed
4 tablespoons olive oil
3 tablespoons hot chili vinegar (for a milder version, use white vinegar)
3 tablespoons chopped fresh cilantro

Place all ingredients into a blender or food processor, and process until smooth. Add additional oil, if necessary, to maintain smooth consistency. Place the mixture in a small saucepan, and simmer for about 5 minutes.

Drop a dollop of the sauce into each bowl of soup.