2 tablespoons olive oil
2 medium onions, chopped
6 celery stalks, sliced
6 carrots, peeled, sliced
5 jalapeno chiles, halved and seeded and membranes removed
6 garlic cloves, minced
1/2 cup uncooked brown rice
1/4 tsp. allspice
1/4 tsp. cinnamon
1/8 tsp. nutmeg
8 cups chicken stock
1/2 cup heavy cream
salt and pepper , to taste
1 cup grated sharp cheddar
1 cup grated pepper jack cheese
Sliced green onions, for garnish
Heat oil in large saucepan on medium heat. Add onions and cook until translucent. Add celery, carrots, jalapenos and garlic to cook and when carrots begin to soften.
Add rice, allspice, nutmeg and cinnamon, cook for 2 minutes and stir in chicken stock, bring to boil.
Reduce heat to simmer until vegetables and rice are very tender, about 45 minutes.
Remove from heat and puree with a blender in small batches until smooth. Return soup to low heat and stir in cream and grated cheese, season with salt and pepper, to taste
Garnish with some shredded cheese and sliced green onions.