Jalapeño Soup

October 8, 2018

  • 4 jalapeños 3 seeded and sliced set 1 aside
  • 2 cloves garlic minced
  • 1 small shallot diced
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 1 Tablespoon flour(Keto coconut flour)
  • 2 Cups heavy cream
  • 1/4 Cup Parmesan cheese shredded
  • 1 Cup shredded cheddar cheese
  • Salt to taste

In a medium size sauce pan over medium heat add olive oil, then 3 seeded jalapeños,garlic And shallots. Sauté till softened. Add butter allow it to melt, then add flour and stir to incorporate. Slowly add in heavy cream bring to a simmer. Do not boil. Allow to simmer 5 minutes then add in cheeses. Allow cheese to melt. Then I will purée the mixture with an immersion blender. Season to taste with salt. Then I take the last jalapeño and cut it in half leaving the seeds and stem in place and sink it into the soup mixture to add even more jalapeño flavor. Remove before eating if you don’t like it hot.