Cuban Carrot Jalapeno Soup and Turkey – Harvarti Jack Sandwiches with Blueberry Chipotle Mayo

Cuban Carrot Jalapeno Soup
2 tbsp butter
1/2 of a Sweet Vidalia Onion, finely chopped
1 1/2-2 fresh Jalapenos, finely chopped and divided in half
2 pounds peeled baby carrots
8 cups chicken broth
1/2 cup sour cream
1-2 dash Vizcaya Cuban Style Hot Sauce ( optional )
Fresh cilantro, snipped to taste

In a large sauce pan melt the butter, sauté onions, and 1/2 of the peppers until soft.

Add chicken broth and bring to a boil. Add carrots.

Cover and simmer for 20-30 minutes, or until carrots are very tender.

In small batches, using a blender or an immersion blender, blend the carrot mixture on high until smooth. In the last batch, add the sour cream.

Mix into soup to blend. Add the remaining diced peppers and fresh cilantro. If desired add 1-2 dashes of hot sauce. Serve hot.

Makes 6-8 servings

Turkey Harvarti Jack Sandwiches with Blueberry Chipotle Mayo
1/2 cup of Mayonnaise
1-2 tbsp Fischer Wieser Blueberry Chipotle Sauce
1/2 pound Mesquite Smoked Turkey, thinly sliced
1/3 pound Jalapeno Harvarti cheese, thinly sliced
Leaf Lettuce
Artisan Bread sliced

Whisk together mayo and chipotle sauce, set aside.

Layer your sandwiches, finishing with the mayonnaise.

Makes 6-8 servings

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