Cream of Broccoli Soup, Caliente

Karen Haigh
Originally From: Jane Butel's "Hotter than Hell: Hot & Spicy Dishes from Around the World"
4 servings
2 tablespoons unsalted butter
1 medium onion, coarsely chopped
2 cups double strength chicken or vegetable broth
1 cup chopped broccoli (fresh or frozen)
1 or more medium, fresh jalapeno or serrano chiles, chopped
salt and freshly ground black pepper to taste
1 cup whipping cream (or light cream)
2 egg yolks
1 teaspoon caribe (crushed New Mexico red chile, hotness 8.5 / 10), or to taste
Melt butter in in medium, heavy saucepan. Add onion and cook until lightly browned. Add broth and broccoli; cover and bring to simmer. Cook about 30 minutes or until onions are very soft. Add jalapenos. While mixture is still hot, process it in a food processor or blender until smoothly pureed. Add salt and pepper if desired. At this stage, it may be chilled overnight. Return soup to pan and place over very low heat. Beat cream and egg yolks together; pour into soup in a very thin stream, stirring constantly. Cook, stirring, until soup coast a wooden spoon in a fine film; do not boil. Add caribe and serve immediately.

From the Dinner Co-op