posted by Sue Freeman 09-02-98 8:18 AM
Jalapeno Potato Soup
by danceswithcarp
Fry 1 pound of pork sidemeat; drain it and break into bits, or use bacon
2 1/2 pounds of potatoes, diced
4 big celery sticks, diced
2 big onions, diced
1 can evaporated milk.
1 1/4 lb. of Jalapenoes, seeded and deveined
1/4 pound of Serranoes, seeded and deveined
pepper and salt, white pepper too
2 tablespoons margarine
flour to thicken
Boil the diced potatoes until done, but still firm; drain.
Pour in the can of evaporated milk, and add 6 cans of
water. Throw in the margarine and the sidemeat bits.
Turn this mix up no higher than medium to heat it so you
don't scorch it.
Take half of the jalapenos and all of the Serranos and puree them in a blender.
Then toss the puree into the milk and potatoes and stir into the mix.
When the potato soup with pureed peppers in the broth is steaming and almost ready to serve, toss in the diced up jalapenos, onions, and celery.
Don't let them cook long enough to get mushy; you want these to be crisp.
Add salt and pepper to taste and add a couple to four tablespoons of flour (or cornstarch) to thicken.