5 Jalapeno chiles, halved, seeds and membranes removed
6 large garlic cloves, finely chopped
1/2 cup uncooked brown rice
1/4 tsp ground allspice
1/4 tsp cinnamon
8 cups chicken stock/broth
1/2 cup heavy cream
Salt and pepper to taste
1 cup grated sharp cheddar
Finely chopped chives or green onions, for garnish
Instructions
Heat olive oil in a large saucepan set over medium heat. Add onions and cook, stirring occasionally, until tender, about 5 minutes. Add celery, carrots, jalapenos and garlic and cook, stirring occasionally, until carrots begin to soften, about 15 minutes.
Add rice, allspice and cinnamon and cook, stirring frequently, for 2 minutes. Add chicken broth and bring to a boil. Reduce heat and simmer until vegetables and rice are very tender, stirring frequently, about 45 minutes.
Remove from heat and puree with an immersion blender until smooth. (Alternatively, puree in a blender or food processor in batches. If you use this method, please let the soup cool slightly so you do not blow the lid off the blender and burn yourself.) Return soup to heat. Add cream and bring to simmer. Season to taste with salt and pepper.
Ladle soup into bowls and garnish each one with a liberal sprinkle of cheese and chives.
Originally Submitted
11/6/2011
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