Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Serves 6 to 8

--------------------------THE SOUP-------------------------------
4 ea Jalapeno chiles, stems and 2 lg Carrots, peeled and diced
-seeds removed, finely 3 c Chicken stock
Chopped 3 T Flour
6 T Butter or margarine 1 c Light cream
1 lg Onion, chopped fine 1 c Grated Monterey Jack Cheese

Melt 3 Tbsp of the butter and saute the chiles, onion, and 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

Submitted By JIM VORHEIS On 10-23-94

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