- 3tsp. Extra Virgin Olive Oil
- 1 Habenero Pepper (seeds and membrane included)
- 1 Medium Yellow/White Onion diced
- 3 TBS Butter
- 3 TBS Flour
- ½ cup White Wine (a wine that you would like to drink)
- 1 QT. Chicken Stock
- 2 tbs. Thyme
- 2 Bay Leaves
- 1 cup Heavy Cream
Roast pepper over open flame on gas stove or in a dry pan over medium heat until lightly charred and soften. Remove from flame or pan and set aside (you can chop the pepper once it is cooled). Sauté onion in olive oil over medium heat until translucent. Add thyme and bay leaves to pot. Stir in flour and butter and cook until flour is lightly browned and develops a nutty smell. Add wine and whisk until lumps disappear. Add chicken stock. Reduce heat to low and simmer for 20 minutes. Add cream and roasted pepper and remove from heat. Puree soup with hand blender or food processor (I like this soup not totally pureed). You can set aside ½ or ¼ of the soup and puree the rest. Add the soup you set aside to the pot. Season to taste.
Serve with crusty bread. I make this soup for my boss every March for his birthday. It is very hot (spicy) for this is not for the weak of heart.