Jalapeño Soup II

3/4 cup fresh jalapenos, seeds removed and chopped

4 zucchinis, roughly sliced

2 large potatoes, peeled and cubed

4 tomatillos (small green tomatoes)

1 bunch cilantro, chopped

16 cups chicken stock (see our recipe)

1 tsp. cumin

Salt and freshly ground white pepper to taste

1 cup flour

2 cups milk

In a Dutch oven, pour chicken stock, add all ingredients, except flour and milk, and bring to a boil, then simmer for 30 minutes or until potatoes are soft.

Let cool at least 30 minutes, then puree everything together in a food processor or blender. Serve.