27th January 2011
Serves 4 to 6
Heat olive oil in a large saucepan set over medium heat. Add onions and cook, stirring occasionally, until tender, about 5 minutes. Add celery, carrots, jalapenos and garlic and cook, stirring occasionally, until carrots begin to soften, about 15 minutes.
Add rice, allspice and cinnamon (optional) and cook, stirring frequently, for 2 minutes. Add chicken stock and bring to a boil. Reduce heat and simmer until vegetables and rice are very tender, stirring frequently, about 45 minutes.
Remove from heat and blend until smooth. (Alternatively, puree in a blender or food processor in batches. If you use this method, please let the soup cool slightly so you do not burn yourself.) Return soup to heat. Add cream and bring to simmer. Season to taste with salt and pepper.
Ladle soup into bowls and garnish each one with a liberal sprinkle of cheese and chives.
Serves 4 to 6
Creamy Carrot & Jalapeno Soup
Ingredients
2 tbsp olive oil
2 medium onions, chopped
6 celery stalks, sliced
6 carrots, peeled and sliced
5 Jalapeno chillies, halved, seeds removed
6 large garlic cloves, finely chopped or crushed
1/2 cup uncooked white/brown rice
1/4 tsp ground allspice
1/4 tsp cinnamon or not
8 cups chicken stock
1/2 cup double cream
Salt and pepper to taste
1 cup grated cheddar
Finely chopped chives or spring onions, for garnish
Heat olive oil in a large saucepan set over medium heat. Add onions and cook, stirring occasionally, until tender, about 5 minutes. Add celery, carrots, jalapenos and garlic and cook, stirring occasionally, until carrots begin to soften, about 15 minutes.
Add rice, allspice and cinnamon (optional) and cook, stirring frequently, for 2 minutes. Add chicken stock and bring to a boil. Reduce heat and simmer until vegetables and rice are very tender, stirring frequently, about 45 minutes.
Remove from heat and blend until smooth. (Alternatively, puree in a blender or food processor in batches. If you use this method, please let the soup cool slightly so you do not burn yourself.) Return soup to heat. Add cream and bring to simmer. Season to taste with salt and pepper.
Ladle soup into bowls and garnish each one with a liberal sprinkle of cheese and chives.
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