2 Idaho potatoes peeled and cubed
1/2 half head of cauliflower (we used orange cauliflower) cut into 2 inch sections
6 cups chicken broth
12 baby carrots sliced lengthwise
2 large leeks, mainly white sections cut into 1/2 inch rounds
2 jalapeno peppers, boiled, skins and seeds removed, touch of olive oil added and mashed with mortar and pestle into a thin paste.
1/2 cup light cream
3 scallions, chopped for garnish
1. Boil cauliflower, potatoes and leeks in chicken broth until tender.
2. Remove about 1 1/2 cups of vegetables and set aside.
3. Stir in jalapeno paste.
4. Using immersion blender, blend all ingredients in pot.
5. Add 1 1/2 cups of cooked vegetables back into pot.
6. Add 1/2 cup light cream.
Salt and pepper to taste.
Garnish with chopped scallions and served with crusty bread.
Wine served: Triton, Prieto Picudo, Old Vines