Fresh Jalapeno Soup (house Recipe) Recipe

Prep

Wash jalapeños. Wearing gloves if you prefer, remove stems and roughly chop 6 jalapeños. Dice the onion, carrot and celery. Mince the garlic. Measure out stock, cream and cilantro.

Sweat vegetables

In a large heavy-bottomed pot over medium heat, melt the butter. Add diced onion, carrot and celery. Season lightly with 1/2 tsp salt. Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes.

Add jalapeños and garlic

Add the chopped jalapeños and minced garlic to the pot. Cook, stirring, for 2–3 minutes until fragrant and jalapeños begin to soften. Adjust heat to avoid browning.

Make roux

Sprinkle the all-purpose flour over the vegetables and stir to coat. Cook the flour for 1–2 minutes to remove raw taste, stirring constantly to prevent sticking.

Add stock and simmer

Slowly pour in the chicken stock while whisking to prevent lumps. Increase heat to bring the mixture to a gentle simmer. Cook uncovered for 12–15 minutes until vegetables are fully tender and soup has slightly thickened.

Add cream and finish cooking

Reduce heat to low and stir in the heavy cream. Heat gently (do not boil vigorously) for 3–4 minutes to warm through. Stir in the lime juice, remaining 1 tsp salt (adjust to taste) and black pepper.

Blend until smooth

Allow the soup to cool 5 minutes to avoid steam pressure in the blender. Working in batches, transfer the soup to a blender. Add the optional cilantro to the blender if using. Puree until completely smooth and velvety. Alternatively use an immersion blender directly in the pot until smooth.

Adjust seasoning & reheat

Return the blended soup to the pot and gently reheat over low heat. Taste and adjust salt, pepper and lime as needed. If the soup is too thick, thin with up to 1/2 cup additional stock or water.

Portion the soup into bowls (recipe yields about 4 generous bowls). Dollop about 1 tablespoon of sour cream or crème fraîche into each bowl and swirl gently.

Top each bowl with a few thin jalapeño slices (remove seeds for milder heat), a sprinkle of chopped cilantro and a small handful of toasted tortilla strips or croutons. Drizzle each bowl with a few drops of olive oil.

Serve immediately with lime wedges on the side for additional brightness. Refrigerate leftovers in an airtight container up to 3 days; reheat gently over low heat, stirring to recombine.