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Hot Dog from Coney Island with Nacho Cheese and Ketchup. Delicious!
Cafe Zuppa’s Spicy Carrot Soup
2 jalapeno chilies, halved lengthwise, seeded and chopped
1 lb. carrots, peeled and chopped
1 large onion, peeled and cut into large chunks
2 tbsp. butter
½ tsp. dried thyme leaves
1/8 tsp grated nutmeg
1/8 tsp. white pepper
1 bay leaf
2 cups vegetable stock
1 ½ cups heavy cream
1 ½ cups milk
Melt butter in a 3-4 quart stock pot over medium heat. Add jalapenos, carrots, onion, thyme, nutmeg, pepper and bay leaf. Stir well to coat vegetables and cook for 1 minute. Add 1 cup vegetable stock, increase heat to high, and bring mixture to a boil, stirring occasionally. Cover pan, reduce heat to medium-low, and cook at a slow boil, stirring occasionally, until carrots are very tender, about 30 minutes. Discard bay leaf.
Working in batches, puree carrot mixture in a blender, mixture will be smooth. Return to pan and add remaining 1 cup stock, heavy cream, milk and salt to taste. Stir well. Reheat to medium, do not let it boil. Taste adjust seasoning, if necessary. Serve.
Makes about 6 servings.