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Cream of Jalapeno Soup




  1. Melt 3 tablespoons butter in 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 heavy small skillet over low heat. Add onion, carrot and green pepper. Cook until soft, stirring occasionally about 8 minutes.
  4. Mix in jalapenos. Add both cheeses to cream mixture and stir until melted. Mix in vegetables.
  5. Season with salt and serve.

Serves 8.


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