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Jalapeno Cheese Soup
3 tbsp. butter
3 tbsp. flour
3 cups chicken stock
2 cups whipping cream
2 tbsp. butter
1 lg. onion, minced
1 lg. carrot, peeled, and finely diced
1 lg. green pepper, seeded and chopped
3 jalapeno chilies, seeded and finely diced
1 cup Swiss cheese, shredded
1 cup Cheddar cheese, grated
Salt to taste
Melt 3 tbsp. butter in heavy large saucepan, over low heat. Add flour and
stir for
3 minutes. Mix in stock and cream. Increase heat and bring to a
boil, stirring constantly.
Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.
Meanwhile, melt 2 tbsp. butter in a heavy, small skillet over low heat.
Add onion, carrot
and green pepper. Cook until soft, stirring occasionally, about 8 minutes.
Mix in chilies.
Add both cheeses to stock mixture and stir until melted. Mix in
vegetables, season with
salt and serve.
   
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