Ingredients
6 oz. fresh whole jalapenos
1/2 qt. warm milk
1 tsp. ground white pepper
1/4 tsp. ground black pepper
3 1/2 qt. heavy cream
1/2 qt. half and half
2 1/2 oz. chicken base (not stock)
1/2 qt. water
2 oz. chopped green onion
1 oz. chopped shallots
1 tsp. cornstarch
Preparation
Wash jalapenos and cut off stems, leaving whole. Grill or roast whole jalapenos until charred; set aside. On stove over med heat, in large stockpot, add cream, half and half and 2 oz. of chicken base. Simmer until reduced by half, about 1/2 hour. While cream is cooking, saute green onion, shallots, 1/2 0z. chicken base and water until onions are cooked. In blender, process on low, jalapenos, white pepper and black pepper. With blender running, pour in warm milk in a thin stream until fully blended. Add blended mixture to sauteed mixture and bring to a low boil. Remove one cup of hot mixture and blend in 1 tsp. cornstarch; stir back into sauteed mixture. Add mixture to warm cream gradually until all ingredients are well blended. Simmer 20-30 mins over low heat. Adjust seasonings. Refrigerate for 24 hrs before reheating (or serve chilled). This time will allow the flavors to develop and mellow.
