CREAM OF CARROT SOUP WITH JALAPENOS

CREAM OF CARROT SOUP WITH JALAPENOS image

Yield 6-8 servings

Number Of Ingredients 13

2 tbsp olive oil
2 medium onions chopped
4 celery stalks sliced
4 carrots peeled, sliced
2-5 jalapeno chilies halved, seeded
4 large garlic cloves finely chopped
1/2 cup uncooked long grain rice
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
7 1/2 cups chicken broth
1/2 cup whipping cream
1 cup grated cheddar cheese
sliced green onions

Steps:

Heat two tablespoons olive oil in heavy large pot over medium heat. Add onions and sautee until tender. Add celery, carrots, jalapenos and garlic, sautee 15 minutes. Add rice, allspice and cinnamon sautee two minutes. Add 4 cups chicken stock, bring to a boil, reduce to simmer, cover and stir frequently for about 30 minutes. Cool slightly. Puree in batches. Return to pot, add remaining chicken stock, whipping cream and bring to a simmer. Season with salt and pepper. Ladle soup into bowls. Sprinkle cheese and sliced green onions on top as garnish.