Since it’s fall and all…
I made you a new soup with Basmati rice (that stuff is sooo fragrant), fresh coconut and what I like to call “jalapeno honey”. Here’s the story behind that.
A few weeks ago, I made these Candied Jalapenos, and I had so much of the remaining syrup after removing the peppers, I decided to can it because who wouldn’t want to keep some jalapeno honey on hand?
I’ve used it on several things like drizzled over cream cheese for crackers, a little on top of salmon (gives it a nice thin crust on top), and now this soup.
This soup is light enough for a starter, but hearty enough for dinner with some crusty bread.
The Basmati rice perfectly compliments the spicy jalapeno flavor and the coconuty sweetness hits you at the end. It’a damn perfect flavor blend…I mean, what can I say.
Here’s your printable-