Cream Of Jalapeno Soup

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Cooking in the Mancave with Jeff

INGREDIENTS
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 cups chicken stock
• 2 cups whipping cream
• 2 tablespoons butter
• large onion, minced
• 1 large carrot, peeled and finely diced
• 1 large green bell pepper, seeded and finely chopped
• 3 jalapeno chilies, seeded and finely minced
• 1 cup grated swiss cheese
• 1 cup grated cheddar cheese
• salt

DIRECTIONS
• Melt 3 tablespoons butter in heavy pan over low heat. Add flour and stir 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 tablespoons butter in a heavy skillet over low heat. Add onion, carrot and green pepper. Cook until soft, stirring occasionally, about 8 minutes. Mix in jalapenos.
• Add both cheeses to cream mixture and stir until melted. Mix in vegetables. Season with salt to taste and serve.

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