Recipe for cooking cream of jalapeno soup

Soups for Salads :: Vegetable Soups

Cream of Jalapeno Soup

3 Tbsp. butter
3 Tbsp. flour
3 C. chicken stock
2 C. whipping cream
2 Tbsp. butter
1 lrg. onion, minced
1 lrg. carrot, peeled and diced very fine
1 lrg. bell pepper, seeded and chopped very fine
3 jalapeno peppers, seeded and diced very fine
1 C. Swiss cheese, grated
1 C. grated Cheddar cheese
1 dash salt

Melt 3 Tbsp. butter in heavy lrg. saucepan over low heat. Add flour and stir 3 min. Mix in stock and cream. Increase heat and bring to boil, stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 min.

Meanwhile, melt 2 Tbsp. butter in heavy sm. skillet over low heat. Add onion, carrot and green bell pepper. Cook until soft, stirring occasionally about 8 min. Mix in jalapenos. Add both cheeses to cream mixture and stir until melted. Mix in vegetables. Season with salt and serve.

Servings 8.