The Return of Cream of Jalapeño Soup

Wednesday, December 22, 2004

We just put this tasty soup to another practical use: pasta sauce…

Roasted Asparagus with Spinach Fettucini and Jalapeño Cream

Broil several asparagus stalks cut into one inch pieces, and drizzled with olive oil and salted. Heat until slightly toasted, with visible browning.

Cook up fresh spinach fettucini, 3 minutes (we used local brand Pasta Plus). Drain well, and drizzle with leftover cold cream of jalapeño soup, and give pasta an additional several good gratings of parmasan cheese. Dish up and top with roasted asparagus.

cream of jalapeño soup, again

I anticipate another good sequel would be using this soup as enchilada sauce, but some people might call that obscene…

Leave a comment