dragfish
Well-known member
4 slices bacon
5 chopped carrots
1 stalk chopped celery
1 chopped onion
1or2 jalapenoes-seeded and cored
1 1/2 tsp chopped garlic
1/4 tsp crushed pepper flakes
1/3 cup white wine
6 cups chicken broth
1/3 cup grated pepperjack cheese
1/3 cup grated sharp cheddar cheese
1/4 cup heavy cream
1 tsp kosher salt
1/2 tsp black pepper
Cut bacon into small pcs and brown in a heavy pot over med/high heat until crisp. Add carrots, onions and celery and cook until onion is soft ( stirring occasionally) About 10 min. Add garlic, jalapena and pepper flakes until garlic is golden brown-3-4 min
Add wine and cook about 30 seconds-stirring and scraping constantly. Add chicken broth and bring to boil, then reduce heat and simmer until carrots are real tender ( about 20 min )
Remove from heat and puree in small batches in blender until smooth ( don't fill the blender more than half way and hold the lid on tight)
Return soup to pot and return to mild boil and stir in cheese and keep stirring until smooth.
Remove from heat and stir in cream, salt and pepper.
This soup is killer! Nice and creamy with a little heat, Friend of ours gave us some at Christmas and I beat the recipe out of her( she was pretty tough) and everyone I know that's had it loves it. Takes some effort, but well worth it.
Anybody that tries it, let me know what you think!
5 chopped carrots
1 stalk chopped celery
1 chopped onion
1or2 jalapenoes-seeded and cored
1 1/2 tsp chopped garlic
1/4 tsp crushed pepper flakes
1/3 cup white wine
6 cups chicken broth
1/3 cup grated pepperjack cheese
1/3 cup grated sharp cheddar cheese
1/4 cup heavy cream
1 tsp kosher salt
1/2 tsp black pepper
Cut bacon into small pcs and brown in a heavy pot over med/high heat until crisp. Add carrots, onions and celery and cook until onion is soft ( stirring occasionally) About 10 min. Add garlic, jalapena and pepper flakes until garlic is golden brown-3-4 min
Add wine and cook about 30 seconds-stirring and scraping constantly. Add chicken broth and bring to boil, then reduce heat and simmer until carrots are real tender ( about 20 min )
Remove from heat and puree in small batches in blender until smooth ( don't fill the blender more than half way and hold the lid on tight)
Return soup to pot and return to mild boil and stir in cheese and keep stirring until smooth.
Remove from heat and stir in cream, salt and pepper.
This soup is killer! Nice and creamy with a little heat, Friend of ours gave us some at Christmas and I beat the recipe out of her( she was pretty tough) and everyone I know that's had it loves it. Takes some effort, but well worth it.
Anybody that tries it, let me know what you think!
