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Ingredients:
4 jalapeno chiles, stems and seeds re, moved, finely
1 chopped
6 tbsp butter or margarine
1 large onion, chopped fine
2 large carrots, peeled and diced
3 cup chicken stock
3 tbsp flour
1 cup light cream
1 cup grated monterey jack cheese
1 melt 3 tbsp of the butter and saute, the chiles, onio
Instructions:
Serves 6 to 8
The soup:
carrots for 5 minutes or until the vegetables are softened. Add 1 cup
of the stock and simmer until the vegetables are very soft. Puree the
vegetables until smooth.
Melt the remaining butter, add the flour and heat for 3 to 4 minutes,
being careful not to let the roux brown. Stir in the remaining
chicken stock and the cream. Bring to a boil, stirring constantly.
Reduce the heat and simmer for 10 minutes until thickened.
Stir in the cheese and vegetable puree and heat until the cheese
melts, stirring constantly.
The sauce: 6 Serrano chiles, roasted, stems removed 4 Tbsp olive oil
3 Tbsp Hot Chile Vinegar (see other recipe) 3 Tbsp chopped fresh
cilantro Place all ingredients in a blender and puree until smooth.
Add more oil if necessary. Simmer the sauce in a pan for
5 minutes to blend flavors.
Serve sauce on the side so that guests may add it to the soup to suit
their taste.
The Whole Chile Pepper From the collection of Jim Vorheis
From Cookie-Lady's Files
Servings: 6
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. Jim Rohn
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Cream Of Jalapeno Soup With Roasted Pepper Sa Recipe brought to you by Mexican Recipes To-Go
