Skip to main content

carrot jalapeño soup with basil pesto


We made a road trip to play golf a few weeks ago to the Oregon coast at Bandon Dunes, it's beautiful. This was our fourth trip to play golf in the past several years at Bandon. We cancelled our trip to Ireland this summer and don't know when we will make it back over there to play golf at some of our favorite courses in the world. I'm not complaining, yes its disappointing to cancel all your vacations but I have this new food blog and I can drive back up to Oregon and play golf there again soon, so there's that. We played the new course at Bandon called Sheep Ranch and it was incredible just like the other courses. I can't even say which one is my favorite because in their own ways they are all equally challenging and ruggedly beautiful, in that Oregon coast kind of way. Which brings me to this carrot Jalapeño soup recipe that I enjoyed at the Pacific Grill at Bandon Dunes. They would not give me the recipe, of course I asked. But, then I went googling and there it was everywhere, who knew what a thing carrot Jalapeño soup is and has been over a fair amount of time. My main question about the soup was, how much Jalapeño do you put in? So, I decided to deseed my jalapeno and start out with just two for two bunches of carrots, some recipes called for five Jalapeño for the same amount of carrots, that kind of scared me, but I knew in my heart that I had the ultimate control over the heat in my soup. The main thing about this soup is that you want the strong jalapeño flavor which is bomb with the carrots, without all that heat. But, you never know when you might get a hot pepper off the vine, that's another story. Also, the basil pesto was my addition, I just thought that it sounded good, it was. 

 Ingredients for Carrot Jalapeño Soup with Basil Pesto 

Makes enough for 4 servings

for the soup

1 medium yellow onion, chopped
1 tablespoon olive oil
2 bunches of carrots, about 3 cups peeled and sliced
2 Jalapeños, deseeded, sliced and minced
1/2 cup dry white wine
4 cups vegetable broth
sea salt and freshly black ground pepper to taste

for the basil pesto

1/4 cup lightly toasted pine nuts
1 clove garlic, minced
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
2 cups loosely packed sweet basil leaves
sea salt and freshly ground black pepper to taste


In a heavy large soup pot or dutch oven heat the oil and sauté the onions for 5-7 minutes or until translucent, stir in the carrots and Jalapeños.  Stir and cook for several minutes then add the white wine.
Let the wine cook down and add the vegetable broth to cover the carrot mixture adding more as it cooks down.  Simmer until the carrots are tender.  Turn off the heat and pulverize the soup, I used my Nutri -Bullet.
Meanwhile make the pesto.  Place the pine nuts, garlic, olive oil, lemon juice and basil with salt and pepper in a food processor and pulse, stirring down as needed, until blended.  Spoon the pesto on the soup as desired.




Comments

Popular posts from this blog

pear jam with saffron infused honey and cardamom

Pear Jam with Saffron Infused Honey and Cardamom

The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California.  I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County.  A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam.  I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears.  I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea!  I never looked at pears in the grocery store the sam…

French strawberry cream cake

Gracie, my 10 year old granddaughter  and I have been wanting to make a strawberry cake with whipped cream for such a long time, we made it happen this week.  I found what I think is a do-able recipe for a French style cake with strawberries and a cream filling to make at home with basic baking ingredients including fresh strawberries which are still in season.  We baked a butter cake for the base, then we cleaned, trimmed and sliced the strawberries together. We used a springform pan for the cake; the cake was trimmed and put back into the pan with a parchment collar to support the berries and cream topping.  Then we whipped up a cream cheese, sugar and heavy cream mixture that we piped around and into the strawberries that we layered around the sides and into the center of the cake.  We put aside a few sliced strawberries to decorate the top before serving.  The cake has to be refrigerated over night for the cream filling to firm up so it can be sliced cleanly.  We both enjoyed ou…

tarragon jalapeño spring garlic mustard marinade

Makes enough marinade for 2-3 chicken breasts
Marinade Ingredients
1/4 cup lightly chopped fresh Tarragon
1/2 small Jalapeño pepper, sliced thin
1 shaved clove of Spring Garlic
2 T Extra Virgin Olive Oil
2 T fresh Lemon Juice
1 T old style Maille Mustard
Sea salt and freshly ground black pepper, to taste
Chicken

Stir ingredients together in a bowl that will hold chicken.
Add the chicken and marinate for 4 hours.
Place chicken in a hot grill for about 10 minutes on each side.

Serve with garbanzo bean salad, recipe to follow.