Roasted Jalapeño Soup from Fish City Grill

Yield: 1 Gallon

Ingredients:

• 4 Whole Jalapenos
• 1/8 lb Fresh Cilantro Leaves 
• 1 tbsp Salad Oil
• 1 Cup Yellow Onions- small diced
• ½ Cup Green Bell Peppers- small diced
• ½ cup Red Bell Peppers- small diced
• 2 tsp Fresh Garlic- minced
• 1 qt Chicken Broth
• 6 cups Heavy Cream
• 2 tsp Kosher Salt
• 1 tsp Pepper
• ¾ Cup Pico de Gallo 
• ½ Cup Corn Starch 
• ½ Cup Water 

Instructions:

1. 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 stems
2. Place jalapeno meat and cilantro in a food processor and puree.
3. In 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
4. Add the chicken broth, heavy cream, salt, pepper, pico de gallo, and the jalapeno/cilantro puree and bring to a boil, stirring
5. 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.
6. Reduce heat and simmer for 10 minutes