cream of jalapeño soup

THIS IS THE BEST cream of jalapeno soup on the internet. ASK GOOGLE. Ask Yahoo. Ask your mom. This is it. No one else was brave enough to try this. But two of my best friends and I took on this challenge tonight and it turned out FANTASTIC. This is an ORIGINAL recipe we're going to share with you. It's WORTH IT. Everything we found online wanted to call "cream of jalapeno soup" some weak nonsense with 2-6 jalapenos. PLEASE. We used THIRTY, and I'm tempted to use more next time. What started as a simple experiment turned out to be an incredible flavor experience. This recipe is huge- it'll easily feed eight hungry people or you can eat some of it and freeze the rest for a quick, delicious, spicy meal. Try it and enjoy**!

Here's what you need:

30 jalapeno peppers

2 green bell peppers

1 yellow onion

1 head of garlic

6 red potatoes

8 oz. cream cheese

2 tbsp. olive oil

4 c. vegetable broth

1 c. fresh spinach

3/4 c. heavy whipping cream

      1 tbsp. parsley

1/2 tbsp. sweet paprika

salt & black pepper to taste

for garnish:

2 pieces of toast per person

olive oil, garlic salt, paprika, parsley

pomegranate seeds (very optional)

PREP:
For the peppers, cut the tops off and de-seed (keep some seeds for extra heat, if you so desire!), place on a baking sheet and bake at 400 degrees for 20 minutes, flipping them over halfway through cooking. Meanwhile, dice your onion, mince the garlic, shred the potatoes, chop the fresh spinach.

COOK:
Saute the onion in the olive oil in a large pot. Once the onion is soft, add the garlic and saute until everything is golden brown and deliciously aromatic. Add the broth and potatoes and cover for about fifteen minutes on a medium heat. Let the peppers cool enough to handle and chop them roughly, setting about 7-8 chopped jalapenos to the side. Add the rest to the pot, along with the spices and fresh spinach, and cook about five to ten minutes more.

BLEND:
Using a blender or food processor, process the all of the soup in batches until smooth and creamy. Put the creamy soup back into the pot and add the remaining chopped jalapenos. Add the whipping cream and all of the cream cheese in 1 oz. chunks and stir until melted smooth. Add salt and pepper as needed.

GARNISH:
We garnished our soup with simple garlic toast. Using a hearty whole-wheat bread, we cut the bread into inch-wide strips, placed it on a baking sheet, drizzled it with olive oil and sprinkled it with garlic salt, paprika, and parsley. We discovered on accident that a small garnish of pomegranate seeds added on top of the soup contributed this PERFECT sweet, cooling effect. SO GOOD. Don't hate it until you try it!

**THIS SOUP IS NOT FOR THE DELICATE PALATE. You should know that.