Recipe - Jalapeno Soup

1 md Onion, minced
1 md Carrot, scraped and chopped
1 md Red bell pepper, chopped
1 md Yellow bell pepper, chopped
3 Jalapeno peppers, seeded and
minced (up to 6)
3 tablespoon Butter, melted
3 tablespoon Flour
3 cup Chicken broth (or beef broth
?)
2 cup Heavy whipping cream
1 cup Shredded Cheddar cheese

Cook first 5 ingredients in butter in a large saucepan over medium high
heat until vegetables are tender, stirring often. Reduce heat to low. Add
flour, stirring until blended. Cook 1 minute, stirring constantly.

Gradually add broth; bring to a boil. Reduce heat to medium, simmer
uncovered for 5 minutes. Stir in cream; cook just until thoroughly heated
(do not boil). Add cheese, cook, stirring constantly, just until cheese
melts. Makes about 7 cups.
Posted to CHILEHEADS DIGEST V3 #129

Date: Fri, 11 Oct 1996 11:18:46 +0100

From: gcaselton@easynet.co.uk (Graeme Caselton BSc(Open))