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Jalapeno Cheese Soup

3 tbsp. butter
3 tbsp. flour
3 cups chicken stock
2 cups whipping cream
2 tbsp. butter
1 lg. onion, minced
1 lg. carrot, peeled, and finely diced
1 lg. green pepper, seeded and chopped
3 jalapeno chilies, seeded and finely diced
1 cup Swiss cheese, shredded
1 cup Cheddar cheese, grated
Salt to taste

Melt 3 tbsp. butter in heavy large saucepan, over low heat.  Add flour and stir for
3 minutes.  Mix in stock and cream.  Increase heat and bring to a boil, stirring constantly.
Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.
Meanwhile, melt 2 tbsp. butter in a heavy, small skillet over low heat.  Add onion, carrot
and green pepper.  Cook until soft, stirring occasionally, about 8 minutes.  Mix in chilies.
Add both cheeses to stock mixture and stir until melted.  Mix in vegetables, season with
salt and serve.



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