Recipe: Cream of Jalapeno Soup

CREAM OF JALAPENO SOUP

5 tablespoons butter, divided use
3 tablespoons all-purpose flour
3 cups chicken stock
2 cups whipping cream
1 large onion, minced
1 large carrot, peeled and diced very fine
1 large bell pepper, seeded and chopped very fine
3 jalapeno peppers, seeded and diced very fine
1 grated cup Swiss Cheese
1 cup grated Cheddar cheese
1 dash salt

Melt 3 tablespoons butter in heavy large saucepan over low heat. Add flour and stir 3 minutes.

Mix in stock and cream. Increase heat and bring to boil, stirring constantly.

Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.

Meanwhile, melt the remaining 2 tablespoons butter in heavy small skillet over low heat. Add onion, carrot and green pepper. Cook until soft, stirring occasionally about 8 minutes.

Mix in jalapenos. Add both cheeses to cream mixture and stir until melted. Mix in vegetables. Season with salt and serve.

Servings: 8
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