Jalapeño Popper Soup
A spicy, creamy and crunchy soup reminiscent of your favorite appetizer!
Prep Time: 5 minutes | Cook Time: 25 minutes (plus 10 minutes to rest) | Total Time: 30 minutes (plus 10 minutes to rest) | Servings: 8
Ingredients:
- 4 jalapeños
- 2 tablespoons Countryside Creamery Unsalted Butter
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1/4 cup diced carrot
- 1 stalk celery, diced
- 1/3 cup Winking Owl Chardonnay
- 32 ounces Simply Nature Organic Chicken Broth, divided
- 2 tablespoons Baker’s Corner Corn Starch*
- 2 tablespoons cold water
- 4 ounces Happy Farms Cream Cheese, room temperature
- 1 cup Happy Farms Shredded Cheddar Cheese
- Stonemill Iodized Salt, to taste
- Stonemill Ground Black Pepper, to taste
- 1 cup Chef’s Cupboard French Fried Onions*
*These are Seasonal items that are only in stores for a limited time and may no longer be available.
Directions:
- Preheat grill to medium-high heat.
- Place jalapeños on grill and roast for 10 minutes or until skin is charred. Rotate frequently.
- Place jalapeños in a glass bowl and cover with plastic wrap. Let rest for 10 minutes.
- Meanwhile, in a medium pot over medium heat, melt butter. Add onion, garlic, carrot and celery and sauté for 7 minutes or until tender.
- Deglaze pan with wine. Transfer contents to blender, add 1 cup chicken broth.
- Remove skin and seeds from jalapeños. Place 2 jalapeños in the blender and blend until smooth. Return to pot.
- Dice remaining jalapeños and add to pot with remaining stock. Bring to a boil.
- Whisk corn starch and water until smooth. Add to boiling soup, stir until thickened.
- Add cream cheese, simmer over medium heat until cheese is melted. Add cheddar cheese and stir until melted. Season to taste with salt and pepper.
- Serve with French fried onions and additional jalapeño slices if desired.
Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen