I fell in love with this soup from Sol Agave, but it’s a 30 minute drive from my house and I can’t always be driving there, so I decided to figure out how to make it at home. I looked at a bunch of online recipes and tried one by Sue Moran. I modified it as I went to make it taste like the Sol Agave version and came up with something we are all really happy with around here. I brought it to a women’s brunch over the holidays and it’s bright green color looked beautiful with the other food. It tasted even better. :)
Serves 4 as a main dish, or 8 as a side
2 T olive oil
6 T butter, divided
1 medium yellow onion, chopped
8 large jalapenos, cut the stems off all of them, leave 2 whole, and ½, seed, and devein 6 of them with gloves on (so you don’t burn your hands)
1 bunch fresh cilantro
2 T chicken bouillon
3 ¾ C water
4 T GF flour (or all purpose if not GF)
1-2 C cream, I add 1 C cream unless it’s an extra spicy batch and then I add more to get it to the spice level that I like best.
2 limes
Toppings:
Shredded mozzarella cheese
Shoepeg corn (comes in a can, drain and heat in microwave for a minute before serving)
Chopped cilantro
Lime wedges
Corn chips (if desired, but they are really good dipped in the soup)
Put the olive oil, 2T of the butter, and the chopped onion in a medium sized pot and cook on medium for about five minutes until onions are translucent but not brown. While the onions are cooking, prepare the jalapenos and wash the cilantro. When the onions are done, put them in the pitcher of a high speed blender with all of the jalapenos, 2 C of the water, and the cilantro. Blend until smooth and set aside.
Add the rest of the butter to the pot along with the flour and make a roux. Cook for a minute or two and then whisk in the onion/jalapeno mixture. Add the 1 ¾ C water and the chicken bouillon, and stir until the soup comes to a gentle boil. Let it simmer for about 5 minutes. Add the cream and lime juice to taste. Adjust salt to taste.
Serve hot with shredded mozzarella, corn, chopped cilantro, corn chips, and lime if desired.
Note: Sometimes I add cooked chicken for protein. This soup is a great addition to a brunch as well as to a Mexican meal. It’s also good with a slice of sourdough pan toast or croutons.
Cream of Jalapeno Soup (Sol Agave copycat recipe)
