Mike’s Brain

• 2 tablespoons butter 
• 3 jalapeño chiles, seeded and chopped 
• 1/2 cup chopped peeled onion 
• 1 medium carrot, peeled and grated 
• 2 tablespoons all-purpose flour 
• 4 cups water 
• 1 (14.5-ounce) can low sodium chicken broth 
• 3/4 cup half-and-half 
• 2 tablespoons chopped fresh cilantro 
• 1 teaspoon salt 
• 1 1/2 cups shredded Monterey Jack cheese 

In a large, heavy-bottomed pot, melt butter over medium-high heat. When foam subsides, stir in jalapeños, onion and carrot. Sauté until tender, about 4 minutes. Sprinkle in flour and cook another 2 minutes, stirring constantly. Pour water and chicken broth into pot in a slow, steady stream, whisking constantly. Bring to a boil, reduce heat and simmer for 30 minutes.Strain soup, reserving liquid.

Purée strained vegetables in a blender or food processor until smooth. Return to pot along with reserved liquid and heat over medium-low heat. Pour in half-and-half, stirring until well mixed and thoroughly heated. Remove from heat and stir in cilantro and salt.

Serve garnished with Monterey Jack cheese.

Makes 6 servings. 

Tags:   jalapeno · soupNo Comments