Jalapeño Soup (CREAM OF)

2 tablespoons butter

3 jalapeño chiles, seeded and chopped

½ cup onion chopped

1 medium carrot, peeled and cut into matchsticks

2 tablespoons all-purpose flour

4 cups water

2 cups chicken stock (see our Chicken Stock recipe)

¾ cup half-and-half

2 tablespoons fresh cilantro, chopped

Salt to taste

¾ cups Monterey Jack cheese, grated

¾ cup cheddar cheese, grated

1. In a Dutch oven, melt butter over medium-high heat. Stir in jalapeños, onion and carrot. Sauté until tender. Sprinkle in flour and cook another 2 minutes, stirring. Add water and chicken broth in a slow stream, whisking. Bring to a boil, reduce heat and simmer for  about 30 minutes. Strain soup, reserving liquid.

2. Purée strained vegetables with a small amount of the reserved liquid added. Return to pot along with remaining reserved liquid and heat over medium-low heat. 

3. Pour in half-and-half, stirring until heated. Remove from heat and stir in cilantro and salt. Serve garnished with cheese sprinkled on top. 

Serves approx 6