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
Your Cream of Jalapeno Soup with Roasted Pepper Sauce is ready. Happy cooking!
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