Jalapeño Bacon Soup
It’s funny how these recipes become the topic of conversation when I run into friends during a shopping trip. Recently, my friend Jan asked me what recipe I would be putting in the next Searcy Living. I responded, “Well, I’m not sure. What would YOU like to see in there?” She immediately came up with, “Something HEARTY!” Okay Jan, here's what you asked for. If you really like your soup to have some kick just add more jalapeños, but be careful. I'll tell you like I tell my daughter, “You can always add more later, but you can’t add less.” So start with a normal amount, then add more later if you need to. Don’t cause your dinner guests to faint, for pity’s sake! This makes enough soup for 6 people. I normally serve it with a good loaf of homemade French bread. You can use whatever bacon you prefer, but I’d be lying if I told you there was better bacon out there than what the Lattures have out at Freckle Face Farm. If you don’t use theirs, consider using one of the brands with no nitrates or nitrites. Enjoy!
COOK
1 Onion, Diced
In a stockpot cook bacon until crispy then remove from pan; leave bacon drippings in pot.
2 Stalks Celery, Diced
Sauté
1/2 Lb. Bacon
2 Fresh Jalapeños, Seeded And Chopped (Wear Gloves While Seeding And Chopping!) 2 Cloves Fresh Garlic, Minced 1 Tsp. Thyme 2 Tbsp. Butter 1/4 C. Unbleached All Purpose Flour (Or Rice Flour If Going Gluten Free) 4 C. Good Chicken Stock Or Broth (Preferably Organic) 1/2 C. Heavy Cream 1 Tsp Dijon Mustard 1 Tbsp Worcestershire Sauce 2 C. Cheddar Cheese, Shredded (Or Cheddar/Monterey Jack Combination) Cayenne Pepper, Salt, & Black Pepper (To Taste)
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Sauté onion, celery, and jalapeños in bacon drippings until tender and add garlic and thyme.
STIR
Add butter and flour and stir to make a roux (a paste), then whisk in chicken stock, heavy cream, mustard and Worcestershire, stirring until mixture becomes slightly thicker. Stir in cheese to melt and crumble reserved bacon into soup.
SERVE
Add cayenne, salt, and pepper to taste and serve warm. Tanya Turner Leckie’s cookbook Cartwheels In The Kitchen, is available at Tonya’s Consignment, Midnight Oil Coffee House, as well as through Tanya by e-mailing her at lazydaygourmet@sbcglobal.net. Partial proceeds through sales benefit the Makonde Team mission work in Tanzania, Africa.
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