Really, fall could just as easily be called “soup season.” All the kids are back at school, spreading cold germs as fast as their noses can run, and sharing the bounty with their parents and teachers. Who, in spite of their heroic defense, succumb eventually. Dave DeWitt’s Fall Into Spicy Soups article is a great primer on soup in general. His Cream of Jalapeno Soup with Chicken, though, is tasty whether you’re sick or not.
- 4 jalapeños, stems and seeds removed, chopped
- 1 3-pound chicken, cut in pieces
- 1 large onion, chopped
- 1 stalk of celery, chopped
- 2 carrots, peeled and diced
- 1 clove garlic, chopped
- 1 teaspoon ground cumin
- 1 quart water
- 2 cups half and half
- 1 or 2 jalapeños, stems and seeds removed, finely chopped for garnish
- Combine the jalapeños, chicken, onion, celery, carrots, garlic, cumin, and water. Bring to a boil, reduce the heat, cover and simmer until the chicken starts to fall off the bones. Remove the chicken and bones and reserve the stock. Remove the skin and fat from the chicken and shred the meat.
- Puree the stock and strain the mixture so that it is smooth.
- Pour 3 cups of the stock into a large saucepan, add the half and half, and heat through.
- Add the chicken and heat through. Garnish with the finely chopped jalapeños and serve.
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