Jalapeño Soup (Cream of Jalapeño Soup; Avocado-Jalapeño Soup; Potato Jalapeño Soup)

Jalapeño Soup is a popular use of the jalapeño (the state pepper). The first recorded citation of “jalapeño soup” appears in the 1970s, but the soup became popular in the 1990s. Variations served in restaurants include soup titles such as:
 
Cream of Jalapeño Soup;
Jalapeño Cheese Soup (or Cheesy Jalapeño Soup);
Avocado-Jalapeño Soup;
Potato Jalapeño Soup; and
Carrot Jalapeño Soup.
 
 
Texas Cooking
Cream of Jalapeño Soup
This elegant soup was served at Grady Spears’ Reata restaurant in Fort Worth. The Reata, which was on the top floor of the Bank One Tower, was closed after the 37-story building was heavily damaged by a tornado in 2000. The Reata is now located in downtown Fort Worth’s Sundance Square.
 
1-1/2 tablespoons unsalted butter
5 fresh jalapeños, stemmed and seeded
3/4 cup finely chopped onion
3 cloves garlic, minced
1 avocado, peeled and diced
2 cups chopped peeled and seeded tomatoes
8 cups heavy cream
1 bunch cilantro, stemmed and chopped
Salt and freshly ground black pepper to taste
 
Mince the jalapeños and set aside. In a large heavy saucepan, heat the butter over medium heat. Add the jalapeños, onion and garlic and sauté, stirring, until vegetables are softened (not browned).
 
Remove the pan from heat and stir in the avocado, tomatoes and cream. Lower the temperature and return pan to heat, watching and stirring so the cream does not separate. Bring the soup slowly back to a simmer and cook for about 35 to 40 minutes to reduce by one-third. Be sure to stir occasionally to prevent scorching.
 
Season with salt and pepper. Just before serving, stir in the chopped cilantro, reserving some for garnish. Ladle soup into bowls and garnish with the remaining cilantro.       
     
Cooks.com
JALAPENO CHEESE SOUP  
2 cans chicken broth (not salted bouillon)
8 stalks celery (including leaves), diced
2 lg. onions, diced
1 tsp. garlic salt
1/4 tsp. pepper
2 lbs. Velveeta cheese, cubed
Fresh or canned diced jalapeno peppers (to taste)
 
In large saucepan, place the chicken broth, celery, onions, garlic salt, and pepper. Cook over high heat for 10 minutes or until the mixture reduces and thickens slightly.
In a blender, place the broth and the cheese. Puree them together until the mixture is smooth. Return the pureed mixture to the saucepan and simmer for 5 minutes. Serve with a dollop of sour cream.
 
All Recipes
Jalapeno Soup
SUBMITTED BY: Sara
“Serve topped with sour cream and green onion!”
 
INGREDIENTS
6 cups chicken broth
2 cups chopped celery
2 cups chopped onion
1 teaspoon garlic salt
2 pounds cubed Cheddar cheese
1 cup diced jalapeno chile pepper
 
DIRECTIONS
Place broth, celery, onion and garlic salt in a large saucepan over high heat, and cook until mixture thickens, 10 minutes.
Remove from heat, stir in cheese, and puree in a food processor or with an immersion blender until smooth. Return to pot.
Stir in jalapenos and heat through. Serve.
   
Gourmet Sleuth
Cream of Jalapeno Soup
Recipe by Hell’s Backbone Grill, Utah.
Serve 6
 
I N G R E D I E N T S
7 jalapeño peppers, stemmed and seeded
2 Tbsp. Butter
1 cup finely diced sweet yellow onion
4 cloves of minced garlic
1/2 cup diced Haas avocado
2 cups diced fresh or roasted tomatoes
8 cups heavy cream
1 bunch cilantro, stemmed and chopped
sea salt and pepper to taste
 
I N S T R U C T I O N S
Carefully mince jalapeños and chop onions, then slow cook in butter in a heavy-bottomed pan. Add garlic and stir until onions are translucent. Turn heat off and add avocados, tomatoes, and cream. Turn heat to low and carefully bring to a simmer. Cook at a gentle simmer for 30 minutes. Stir often to keep liquid from scorching. Add generous amounts of salt, cracked black pepper and cilantro. Garnish with edible flower petals and cilantro leaves.
     
Exclusively Recipes
Avocado-jalapeno soup
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
2 cups half-and-half
1 teaspoon salt
Grated rind of 1 lime
3 ripe avocados
1 tablespoon fresh lemon juice
1/2 teaspoon very finely chopped onion
1 teaspoon finely chopped jalapeño
Pepper to taste
1/4 cup cream, whipped, for garnish
1/2 teaspoon chili powder, for garnish
 
Melt butter in top of a double boiler, add flour and blend with a wire whisk thoroughly. Add salt and lime rind, stirring until mixture thickens. Mash 2 of the avocados and add to soup, mixing thoroughly. Add lemon juice, onion and jalapeno. Chill for several hours or overnight.
 
Just before serving, cube the remaining avocado.
 
Serve soup in chilled bowls and garnish with cubed avocado, dab of whipped cream and chili powder.
 
Yields 6 servings. 
 
Reata Restaurant - menu
Jalapeno and Cilantro Soup  
 
Fish City Grill (various locations in Texas)
The ORGINAL!!!
Cream of Roasted Jalapeno Soup
cup 5.29
bowl 3.69
 
Zolo Grill (Boulder, CO)
Roasted Corn & Jalapeno Soup
roasted sweet corn & fire roasted jalapenos topped with creme fraiche cup $3.00, bowl $6.00
     
18 August 1977, San Antonio (TX) Light, Northwest Light section, pg. 4, col. 1: 
Most of us Gringos believe Mexicans can eat chilaquiles for breakfast, accompanied by more peppers; can consume soups like creamed jalapeno or cream of garlic, and ten-alarm chili vegetable soup; along with meats covered by sauces that melt fillings in your teeth and dissolve your bridgework.
(...)
I have heard Mexicans say, “This is too hot,” about cream of jalapeno soup, which I though delicious.
 
Google Books
Just North of the Border
by Dave DeWitt and Nancy Gerlach
Crown Publishing Group
1992
Cream of Jalapeno Soup with Shredded Chicken
 
MySA.com
Recipe Find: Cream soup has jalapeno bite (August 11, 1993)
by Karen Haram
San Antonio Express-News
Page 3B (727 Words)
 
Our first find is for Darlene Baker who writes, “Can you help me find a recipe for Cream of Jalapeno Soup? I tasted this delicious soup while on a visit to El Paso and was taken with its flavor.
 
“The soup had a creamy texture, tasted of cheese and had a nice, sharp bite from the small minced chilies in…
   
7 November 1993, Fort Worth (TX) Star-Telegram, pg. 1:
Deep Ellum, a nifty downtown restaurant, has gathered its skirts about its knees and scurried back to Dallas. I liked the food, especially the black-bean ravioli, the Main Street salad and the jalapeno soup, a bit of culinary heaven.
 
Google Books
A Cowboy in the Kitchen:
Recipes from Reata and Texas West of the Pecos
by Grady Spears and Robb Walsh
Berkeley, CA: Ten Speed Press
1998
Cream of Jalapeño Soup, 149
     
3 March 1999, Elyria (OH) Chronicle-Telegram, pg. C8, col. 1:
Try Moroccan Chicken Salad, Hearty Jalapeno Soup and dozens of other dishes by writing to: It’s a Breeze With Cheese, c/o Healthy Choice, P.O. Box 8797, St. Louis, Mo. 63101-8797. 
 
Google Groups: alt.cooking-chien
Newsgroups: alt.cooking-chien
From: .(JavaScript must be enabled to view this email address) (Joanie-O)
Date: 2000/02/05
Subject: CREAM OF JALAPENO SOUP RINA-REPOST
 
Author:Dallas and Rina

Cream of Jalapeno Soup -Serving Size : 6
 
1c water 3 jalapenos—chopped
1 medium yellow onion—finely chopped
1 clove garlic—minced
2tbsp olive oil
2tbsp all-purpose flour
4c fat-free chicken broth
1 can evaporated skim milk—(12 oz.)
2 medium sweet potatoes—cook, peel, & dice
1/4tsp ground allspice
1/2tsp freshly ground black pepper
 
Pour the water into a medium-size soup pot or saucepan. Add the jalapenos, onion, and garlic and simmer for 5 minutes or until the vegetables are softened. Remove to a bowl and reserve. Add the oil in the same pan and stir in the flour to make a roux. Let the roux cook until a very light brown. Then gradually stir in the chicken broth and bring to a boil so that the soup will thicken. Turn the heat down to a simmer and add the reserved vegetables, along with the milk, sweet potatoes, allspice, and pepper. Cook for 10 minutes or until the potatoes are warmed through.
 
Per serving:142 calories, 4g fat, 1mg cholesterol, 382mg sodium, 20g carbohydrate,10g protein
 
Milky Way Diner
Sunday, November 13, 2005
Potato Jalapeno Soup
2 jalapeno peppers (cut in half and seeded)
1 bell pepper (cut in half and seeded)
1 yellow onion (chopped)
olive oil
2 tsp cumin
1 tsp coriander
1 tsp salt
1 large potato (peeled and diced)
3 cups water
1/2 cup cream cheese
1 lemmon juciced
2 tbsp fresh cilantro (chopped)     
 
Eatin’ in Lincoln
Thursday, December 15, 2005
Fireworks
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Anonymous said…
The Carrot Jalapeno Soup if the best thing on the menu. I have enjoyed many items, but the reason I have even found this blog was because I was hunting for the recipe for the carrot jalapeno soup, the best soup I have had in quite some time.
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