A few college semesters ago, a friend of mine took me out to lunch. I had never been to Rockfish but I love seafood and thought it was worth a shot. We decided to just have a couple of appetizers. After a glance through, I saw Jalapeno soup on the menu and just knew I had to try it. It is one of my obsessions to eat everything spicy since when I was a kid I despised spicy food. When the bowl came out to my dismay it was white and creamy! Creamy Jalapeno soup? Yes, it was strange but after a few bites I was completely hooked.
I would like to share with you my copycat recipe for RockFish’s Roasted Jalapeno Soup. This is a simple and healthy lunch that can be served with crackers, croutons, or bread. The soup can be made in less then thirty minutes and pairs well with a BLT sandwich. Don’t go out and eat that greasy burger, stay in and enjoy a delicious bowl of Jalapeno soup.
4 jalapenos (de-seeded, de-ribbed, and roasted)
1 carrot (minced)
1/2 of a yellow onion (minced)
2 tbsp olive oil
3 1/2 tbsp butter (room temperature)
3 tbsp flour
3 tbsp Wondra flour
2 1/2 cups chicken stock
1/2 cup heavy whipping cream
Salt and pepper to taste
Preheat oven to 400F and place de-seeded and de-ribbed jalapenos faced down on a cookie sheet lined with parchment paper. Roast jalapenos for 10 to 15 minutes till the skin is lifting from the jalapeno. Pull from oven and peel skin from jalapeno. Removing the skins is optional. I like the flavor of the roasted skin so I leave the skin on.
In a medium sauce pot, add in the carrots, onions, and olive oil. Saute for about 3 minutes until the carrots are tender.
On a small plate, smash the butter and flour together until lightly incorporated. This is going to make your roux easier and with less lumps. Add flour and butter mixture to the pan and cook for about 2 minutes while coating vegetables. Add in the roasted jalapenos; stir well. Add in chicken broth and bring to a boil. The soup should have a creamy texture and be yellow in color. Add in heavy cream and wondra flour; stir well and bring to a boil. Once boiling, lower the heat to low and simmer for about 5 to 7 minutes until the soup is thick and creamy. If not thick enough you can add more Wondra. Don't worry about lumps as you will be blending the soup anyway. Salt and pepper to taste.
Using a immersion blender or regular blender, cream the soup until all large pieces of jalapeno or carrots have diminished. ( I didn't blend mine in the picture cause I was in a rush and can't find a piece to my immersion blender). Serve with croutons, crackers, or by itself.