Roasted Jalapeno Soup Rockfish Restaurant Copycat Food

ROASTED JALAPENO SOUP (ROCKFISH RESTAURANT COPYCAT)

Steps:

• TO ROAST JALAPENOS:Place on cookie sheet that has been sprayed with nonstick cooking spray and place under broiler, turning so all sides are blistered and black. Remove from oven and place in paper bag or wrap in dish towel for 10 minutes, This will "sweat" the skin, so it is easily removed. Once skin is removed, rinse under cold water, then remove stems and open on remove seeds and white membrane. Removing the seeds and membrane from the peppers cuts the "heat" in the soup *Important Note: Wear rubber gloves when handling the peppers and do not touch eyes or face. When you are finished with peppers, wash hands thoroughly with soap and water.
• In a med/hot stock pot saute garlic and onions until translucent.
• Combine all ingredients except salt/pepper and cornstarch mixture.
• Simmer 20 minutes.
• Slowly whisk in cornstarch mixture until desired thickness. You may not need all of it.
• Add salt/pepper to taste.
• Simmer 3 more minutes remove from heat.

SWEET POTATO JALAPENO SOUP

Steps:

• Scrub sweet potatoes, cut into quarters, place in large stock pot, cover with water and boil until soft.
• When potatoes are soft, drain them and let them cool until you can handle them. Peel off the skin.
• Peel and chop onion. Finely chop bacon and garlic.
• In a large soup pot, melt butter. Add bacon, onion and garlic and saute until onions are translucent.
• Add chicken broth. Cover and bring to a boil.
• Dice half the sweet potatoes and stir into boiling broth.
• Puree the remaining sweet potatoes with the jalapenos, cumin, cilantro and half-and-half. Stir into soup. Add salt, pepper, and sweetener (if needed). Stir well; heat through.
• Serve and Enjoy!

SPICY TOMATO JALAPENO SOUP

Steps:

• Puree 2 cans of tomatoes in a blender (leave one with the juice, and the other drained).
• In a heavy large pot or saucepan saute the onion, garlic, chile pepper and fresh ginger until onion is softened (about 6 minutes).
• Add in cumin; cook stirring 1 minute.
• Stir in pureed tomatoes, broth, 1 tablespoon sugar and 2 teaspoons salt; simmer uncovered, stirring occasionally for 30-40 minutes.
• At this point you may refrigerate and puree the following day, or cool the mixture slightly then blend in a blender until smooth (be careful when blending hot liquids!).
• Force the liquid over a sieve to remove any seeds.
• If needed heat the soup.
• Ladle into bowls and drizzle with whipping cream.
• Delicious!

ROCKFISH CHOWDER (AKA ROCK CHOWDER)

Steps:

• in a large soup pot add olive oil just enough to cover the bottom of the pan. Saute onions and celery until soft.
• Add all liquid ingredients, garlic and potatoes.
• Simmer for about 20 minutes or until potatoes are soft.
• Add all remaining ingredients and bring to a simmer for about 5 additional minutes carful not to over cook fish.
• Add parsley last and sprinkle with fresh grated parmesan cheese when serving.

CREAMY ROASTED JALAPENO SOUP

Steps:

• In a heavy-bottomed pot over medium high heat, melt butter. When foaming, add onion, garlic and bell pepper and saute until softened, about 8 minutes.
• Stir in flour to make a roux (flour/fat paste). Stir for about 3 minutes, or until all flour is incorporated and mixture has turned a light brown.
• Mix in stock and cream. Increase heat and bring to boil, stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.
• Stir in jalapenos and cook for a minute. Blend mixture, either in a regular blender and returning to the pot, or right in the pot with a stick blender.
• Add cheese to soup and stir until melted. Add salt to taste (always taste first!), then add freshly ground black pepper to taste. Stir well.
• Serves 8. Garnish each bowl with chopped parsley and a sprinkle of cayenne pepper. Enjoy!