Cream Soups

I make a lot of soup. It's not a mystery that I like soup and I try to experiment with them. Vegetable, Chicken Noodle, Chili, Lentil, Green Bean, Fish Soup, Potato, Tomato, Hamburger (yes, it is a thing), Consommé, French Onion Soup, Miso, Manhattan Clam Chowder, Bouillon, Pho, Italian Wedding Soup, Thanksgiving Turkey, Cabbage Soup, and a billion other clear soups have been made by me and I like the results of my work.

I also make Cream Soups. This process involves making a normal soup and then adding heavy cream. The process may also involve using a stick blender as well. This article will document my adventures with cream based soups.

Cream of Chili Pepper Soup

I really like this one. It is tangy, spicy, and creamy all at the same time. It will cure your desire for a vinegary, hot, and buttery meal and is pretty simple. There are several ways you can do this. Chipotle, fresh peppers, grilled peppers, and a few other processes. My favorite way is to just chop up a bunch of peppers and sweat them with onions and garlic.

Method

• buy or grow a bunch of chili peppers. use a mix of any you can find.
• chop them up in a rough chop. remove the stems and membrane.
• chop a medium sized sweet onion
• put a couple of tablespoons of olive oil, lard, or avocado oil to a large sauce pan
• put the pan on medium heat and wait about 7 minutes
• toss he chili peppers and onion into the pan
• sweat them for about 10 minutes
• while the peppers and onions are reducing down, mince 5 cloves of garlic
• when your peppers and onion are basically a hot mush, add the minced garlic and sauté for about 30 seconds
• when you smell the garlic blooming, add chicken broth. the amount of broth is defined by the amount of peppers you have used. just barely cover the mush.