Recipe

Chicken Soup with Roasted Jalapeno Chiles

Accompanying article: Chiles

The fresh, wide-awake flavors and colors of this light soup make it a stellar beginning to any meal. It's hot with a round, pleasing aftertaste. For a moderately hot soup, use one jalapeno.

2 jalapeno chiles
2 tablespoons unrefined sesame oil
1 cup chopped onion
1 chicken breast, cubed
1 cup diced bell pepper
2 cloves garlic, peeled and minced
6 cups chicken stock
1 tablespoon or organic, unrefined sugar
1/4 cup naturally fermented soy sauce
Sea salt and freshly ground black pepper to taste
1 tablespoon finely grated fresh ginger
2 tablespoons fresh lime juice
1 cup bean sprouts
1/2 cup chopped cilantro

Lay the jalapeno chiles on a medium-hot, ungreased griddle or skillet and turn until the jalapenos are soft and blackened in places. Cut or break off their stems, split in half lengthwise, then remove and discard the veins and seeds. (If you've sensitive skin, wear rubber gloves when handling the jalapeno.) Dice jalapenos and set aside.

Warm the sesame oil in a 2-quart saucepan over medium high heat. When warm, add the onion and sauté for about 10 minutes, or until well browned and very sweet to the taste. Add and briefly sauté the chicken breast, pepper, jalapenos and garlic. Add stock, sugar, soy sauce, sea salt and pepper and bring to a boil. With your fingertips, press the grated ginger to extract 1 teaspoon of ginger juice and add juice (discard ginger pulp). Cover, lower heat, and simmer for 15 minutes.

Stir in the limejuice, bean sprouts, and cilantro. Taste and adjust the seasoning. Ladle into serving bowls. Serves 4.

May you be well nourished,

Rebecca Wood