For national soup month, Fish City Grill shares its famous cream of jalapeno soup recipe and how to make it.
Preheat oven to 350 degrees. Place jalapenos on a chargrill and roast for 15 minutes turning to blister all sides. Place blistered jalapenos in a sandwich bag until cooled. Peel the skin and remove the seeds and stemsIn a large stock pot on medium high heat, heat the oil. Add the onions, bell peppers, and garlic. Heat for 4 minutes until onions are translucent
Add the chicken broth, heavy cream, salt, pepper, pico de gallo, and the jalapeno/cilantro puree and bring to a boil, stirring Mix the ½ cup of cornstarch with the ½ cup of water until all cornstarch is dissoved to make a slurry and whisk into soup.
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