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Cooking at its best with Johanne McInnis
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Recipes
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Carrot jalapeno soup
- 3 slices bacon, cut crosswise into ¼ pieces
- 2 cups chopped carrots, about 5
- ¾ cup chopped onion, 1 medium
- ½ cup chopped celery (1 rib)
- 1 to 2 jalapeno chillies, seeded and finely chopped
- 1 ½ tsp chopped garlic, 2 cloves
- 1/8 to ¼ tsp crushed red pepper flakes
- 1/3 cup white wine
- 6 cups reduced sodium reduced chicken broth
- 1/3 cup (1 ½ oz) grated sharp cheddar cheese
- 1/3 cup grated pepper Jack cheese
- ¼ cup heavy cream
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- Cook bacon in a large heavy pot over moderate-high heat, stirring occasionally until crisp, about 7 minutes. Add carrots, onion, and celery and cook stirring until onion is soft, about 10 minutes. Add jalapeno, garlic and red pepper flakes and cook, stirring, until garlic is golden, about 3 minutes.
- Add wine to pot and bring to a boil, stirring and scraping up brown bits, about 30 seconds. Add chicken broth and bring to a boil, then reduce heat and simmer until vegetables are very soft, about 20 minutes.
- Remove from heat and puree batches in a blender until smooth. Return soup to pot and bring to a boil over moderately high heat, stirring occasionally. Stir in cheeses until smooth and remove from heat, then stir in cream, salt and pepper.
Serves 8 (Takes about 1 ½ hours from start to finish)
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