James's Cream Of Jalapeno Soup With Roasted Pepper Sauce
4 jalapeno chiles, chopped finely
1 chopped
6 tbsp butter or margarine
1 large onion, chopped fine
2 large carrots, peeled and diced
3 cup chicken stock
3 tbsp flour
1 cup light cream
1 cup grated Monterey jack cheese
1 melt 3 tbsp of the butter and sauté, the chilis, onion
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 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.
Kentucky
Frankfort