Try one of our soup recipes today..
Cream of Jalapeno Soup
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 jalapeno peppers, seeded and diced very fine
1 cup Swiss cheese, grated
1 cup grated Cheddar cheese
1 dash salt
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 jalapenos. Add both cheeses to cream mixture and stir until
melted. Mix in vegetables. Season with salt and serve.