Cream of Jalapeño Soup

  • 3 Tbsp butter
  • 3 Tbsp all-purpose flour
  • 3 cups chicken stock
  • 2 cups whipping cream
  • 2 Tbsp 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 image placeholder

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

Servings: 8
Submitted by: Recipe Group Member