Jalapeno Soup

By keledru

Ingredients

• 3 tbsp butter
• 2 cups finely chopped carrots
• 2 cups finely chopped onion
• 1 cup finely chopped green bell pepper
• 4 jalapeno chilies (about 1/2 cup) or to taste, seeded and finely chopped
• 5 tbsp butter
• 5 tbsp flour
• 8 cups chickken stock (canned broth is fine)
• 1/3 cup grated cheddar cheese
• 1/3 cup grated Monterrey Jack cheese

Preparation

Step 1

Heat 3 tbsp butter in skillet over medium-high heat. Add carrot, onion, green bell pepper and jalapenos and saute for 2 to 3 miniutes. Set aside.

In a separate pot, make a roux by melting the 5 tbsp butter, adding the flour and stirring until the flour is incorporated and butter and flour foam together. Cook over modderate heat, stirring frequently for 2 to 3 minutes. Puree soup stock and vegetables and return soup to the pot.

Sprinkle in grated cheddar and Monterrey Jack cheeses. Stir until the cheeses are melted, aout 1 to 2 minutes and serve. Ganish if desired with chopped parsley and sliced jalapenos.