Recipe - Habanero Soup

2 Red bell peppers, fine minced
2 Yellow bell peppers, fine
minced
1 Green bell pepper, fine
minced
2 lg Carrots, shredded
1 lg White onion, fine minced
4 Celery stalks, fine minced
(up to 5)
2 Habaneros, stems removed,
minced
2 teaspoon Garlic, minced
2 teaspoon Black peppercorns
One fourth pound Butter plus
2 tablespoon Butter
One fourth pound Flour (weight)
1 One half qt Warm whole milk
1 One half qt Homemade chicken stock
One fourth cup Chicken bouillon crystals

Saute the peppers, onion, peppercorns, celery and garlic in the 2 tbsp
butter until the onion is translucent. Remove to small bowl. Heat the
milk, chicken stock and bouillon until the bouillon is dissolved. Make a
light brown roux with the equal parts of flour and butter. (The roux
darkness is up to you) Mix some of the liquid into the roux to thin then
stir the roux into the liquid until creamy consistency. Add the veggie
mixture to the soup and simmer 2030 minutes. Salt and pepper to taste.
Serve with cajun 3pepper bread.
Posted to CHILEHEADS DIGEST V3 #163

Date: Tue, 19 Nov 1996 15:47:18 0500

From: Kit Anderson kit@maine.com