Cream of Jalapeno Soup with Roasted Pepper Sauce
| Yield: | 6 Servings |
| Categories: | Mexico, Sauces, Soups |
| 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 |
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