Roasted Jalapeno Soup Rockfish Restaurant Copycat Recipes

ROASTED JALAPENO SOUP (ROCKFISH RESTAURANT COPYCAT)

Steps:

• TO ROAST JALAPENOS:Place on cookie sheet that has been sprayed with nonstick cooking spray and place under broiler, turning so all sides are blistered and black. Remove from oven and place in paper bag or wrap in dish towel for 10 minutes, This will "sweat" the skin, so it is easily removed. Once skin is removed, rinse under cold water, then remove stems and open on remove seeds and white membrane. Removing the seeds and membrane from the peppers cuts the "heat" in the soup *Important Note: Wear rubber gloves when handling the peppers and do not touch eyes or face. When you are finished with peppers, wash hands thoroughly with soap and water.
• In a med/hot stock pot saute garlic and onions until translucent.
• Combine all ingredients except salt/pepper and cornstarch mixture.
• Simmer 20 minutes.
• Slowly whisk in cornstarch mixture until desired thickness. You may not need all of it.
• Add salt/pepper to taste.
• Simmer 3 more minutes remove from heat.

JALAPENO SOUP

Steps:

• Cut the chicken into large strips.
• Heat the stock in a large saucepan,adding chicken strips and pepper and simmer over low heat for 5 minutes to heat the chicken through and release the flavor of the pepper.
• Cut the avocado in half,remove the pit and peel.
• Slice avocado flesh into neat strips.
• Using a slotted spoon,remove pepper from the stock and discard.
• Pour soup into warm serving bowls,distributing chicken evenly between them.
• Carefully add a few avocado slices to each bowl.

CREAMY ROASTED JALAPENO SOUP

Steps:

• In a heavy-bottomed pot over medium high heat, melt butter. When foaming, add onion, garlic and bell pepper and saute until softened, about 8 minutes.
• Stir in flour to make a roux (flour/fat paste). Stir for about 3 minutes, or until all flour is incorporated and mixture has turned a light brown.
• Mix in stock and cream. Increase heat and bring to boil, stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.
• Stir in jalapenos and cook for a minute. Blend mixture, either in a regular blender and returning to the pot, or right in the pot with a stick blender.
• Add cheese to soup and stir until melted. Add salt to taste (always taste first!), then add freshly ground black pepper to taste. Stir well.
• Serves 8. Garnish each bowl with chopped parsley and a sprinkle of cayenne pepper. Enjoy!