Cream of Jalapeno Soup

Yield: 8 servings

Ingredients

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

Instructions

1. Melt 3 tablespoons butter in a heavy large saucepan over low heat. Add flour and stir 3 minutes.
2. Mix in stock and cream. Increase heat and bring to boil, stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.
3. Meanwhile, melt 2 tablespoons butter in a heavy small skillet over low heat. Add onion, carrot and green pepper. Cook until soft, stirring occasionally about 8 minutes.
4. Mix in jalapeños. Add both cheeses to cream mixture and stir until melted. Mix in vegetables.
5. Season with salt and serve.