FRIDAY NIGHT DINNER carrot and jalapeno soup

     Do you see it?  The little black iron table?  Do you notice the shadows on the plate; the result of the bright mid-day sun?  Yes... I took this photo outside!  It is still March and we're having, carry-all-of-the-food-outdoors-and-start- photographing, kind of weather in Minnesota!  Soon we will be enjoying leisurely meals on the patio again.  Oh Wait!  We won't have a kitchen to make those leisurely meals in... minor detail.  I still haven't figured out my cooking arrangements while my kitchen is demolished, but we will be eating... somehow.  What I need to do is freeze foods ahead like this Carrot and Jalapeno Soup.
     My sister is always clipping recipes she thinks I might like and she was spot on with this one.  Susan found the recipe in the February 2010 issue of Ohio Magazine.  It's the creation of Marilyn Harris, an author, columnist, teacher and host of "Cooking with Marilyn" on radio station 55KRC in Cincinnati.  After eating this soup, and another I will share with you soon, I think I need to search for other recipes by Harris.         
     My daughter's spring break begins tomorrow and we're heading out-of-town for a few days.  I'll be back next week and have heard the temperatures could be close to 70˚ by that time.  There may be some dinners on the patio!
 
                                    Carrot AndJalapenoSoup
                                                  recipe by Marilyn Harris

• 4 tablespoons butter
• 1 1/2 cups chopped onion
• 1 pound carrots, peeled and sliced
• 2-3 jalapeno chiles, seeded and minced
• 1 teaspoon fresh thyme leaves, or 1/3 teaspoon dried
• 1 bay leaf
• 5 cups chicken stock
• 1 cup heavy cream
• 1 teaspoon salt, or to taste
• 3 tablespoons chopped cilantro
To Make the Soup:
1.  Melt the butter in a heavy pot.
2.  Stir in the onion, carrots and jalapenos and sauté, stirring over medium heat
     for 10 minutes.
3.  Add thyme, bay leaf and chicken stock and bring to a boil.
4.  Reduce heat to low and cook, partially covered, until carrots are very tender,
     about 25-30 minutes.
5.  Purée in a blender or food processor, working in two batches if necessary,
     and return to a clean pot.
6.  Whisk in the cream and salt to taste.
7.  Reheat without boiling.
8.  Serve hot, topped with the chopped cilantro.