Cream of Jalapeno Soup

Years ago,  John introduced me to the cream of jalapeno soup at one of our favorite restaurants, Half Shells. Being a relatively new Texan, I thought this sounded weird, gross, and unnecessary.  Why add those spicy things to a soup that tastes perfectly delicious with plain things like potatoes and corn?  Well, it turns out there are a lot of reasons.  For one, the spiciness is a perfect complement to the rich creaminess. For two, it's a fun change from the norm. And for three, it clears up your sinuses. Yep, your sinuses. I don't have that problem, but my husband does.  So when he was practically bed-ridden with a terrible allergy attack last weekend I decided to try the cream of jalapeno soup at home.  And it's easy! And it's delicious! Make it!

Recipe

• 4 tablespoons butter, divided
• 1 tablespoon olive oil
• 1 cup shredded/finely diced carrots
• 1/2 onion
• 5 jalapenos
• 1/4 heaping cup corn flour
• 2 tablespoons corn starch
• 3 1/2 cups chicken broth
• 1 1/2 cups half and half
• 3 cups shredded  Monterey Jack
• 2 tablespoons shredded parmesan
• S&P
• 3 more tablespoons of butter***

Finely chop the carrot, onion, and jalapenos (you will want to remove most of the seeds and veins to reduce the heat, but if you want some good spice I would leave the seeds of one jalapeno in there).  Add each into a food processor one by one to chop into very fine pieces (do not turn into a paste).  Add the vegetables and 1 tablespoon of butter and olive oil into a large saucepan.  Saute to soften for a few minutes, adding salt and pepper to season, then transfer to a bowl.  

In the same pan, add the remaining 3 T butter to melt.  Whisk in a heaping 1/4 cup of corn flour (or regular flour), to create a roux.  Slowly add in the chicken broth, using a whisk to remove any chunks. Whisk in 2 tablespoons corn starch.  Pour in the half and half (you could use heavy cream for a richer soup), and bring mixture to a low simmer. Stir in the cheese to melt, then add back in the vegetables.  Season with fresh cracked pepper, and about 1/4 teaspoon salt.  Cover and cook for at least 30 minutes. 

***Note: you are at a decision point here. Continue on with this relatively light (I said relatively) creamy soup, or add 3 more tablespoons of butter here before serving. I did it. I added more butter. It was Sunday and I just wanted a touch more indulgence...and the butter did the trick. But I would have been totally happy without it, so you be the judge.

Oh, and we topped with a pinch of shredded cheddar.