PAPPASITO'S POBLANO SOUP

4 tbsp unsalted butter
1/2 cup all-purpose flour
3 cups whole milk
2 cups heavy (whipping) cream
1/2 tsp instant chicken bouillon-granules
1 tbsp olive oil, extra virgin
3/4 cup finely diced purple onion
1 1/2 tsp chopped fresh garlic
2/3 cup finely diced carrots
3/4 cup finely diced Poblano pepper
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp ground cayenne pepper
pinch ground white pepper
3/4 cup finely diced red bell pepper
1 cup shredded Monterey jack cheese

In 4 quart stock pot, melt butter over medium heat. Whisk in flour and simmer, whisking constantly until thickened to a roux.

Whisk in milk, heavy cream, and chicken bouillon and cook, stirring frequently or whisking, over medium-low heat until smooth.

Heat oil in large saute pan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and carrots, cook until tender, about 3 minutes, stirring frequently. Add poblanos and cook until tender, about 3 minutes.

Add vegetable mixture to milk mixture, stir to combine. Stir in salt and black, white, and cayenne pepper; simmer over medium-low heat a few minutes. Add red bell pepper. Simmer 15 or 20 minutes, stirring frequently. Add cheese and stir until melted. Taste and adjust seasonings, if necessary.

Serve hot or refrigerate immediately, reheat before serving.

Note: Prepare all vegetables ahead of time. Recipe doubles easily.

Makes 6 servings, 8 ounces each