Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Jalapeno chiles, stems and
-seeds removed, finely
Chopped
6 tb Butter or margarine
1 lg Onion, chopped fine
2 lg Carrots, peeled and diced
3 c Chicken stock
3 tb Flour
1 c Light cream
1 c Grated Monterey Jack Cheese
Melt 3 Tbsp of the butter
-and saute the chiles,
-onion, and

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

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