Serves 6
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
Red Wine, White Wine, Fine Food Too! 
this looks fantastic!! 😉
Thank you for responding….I hope you’re enjoying the selection. Much more to come!
I haven’t made this yet, but I love the idea of the jalapenos in a paste in the mortar and pestle: you get the warmth, but it doesn’t alter the texture. I could see applying this technique to a number of recipes. And cauliflower is a winner no matter what, especially in a soup, that can live in the fridge and get eaten for lunches as you need it. Well done, Susan. I love the recipes you’re choosing: it’s always something different.
Thanks Kitty…this is a “things we had in the fridge, what can we do with it” recipe. It’s perfect for a cold rainy day!