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. 

This goes so fast we usually make a double batch.

Seinfield Mulligatawny Soup Clone Recipe

Be sure when you make this soup that you let it simmer for at least two hours until the soup reduces substantially. The soup will darken as the flavors intensify, the potatoes wil begin to fall apart and the nuts will soften.

4 quarts water (see notes above)
6 cups chicken stock
2 potatoes, peeled and sliced
2 carrots, peeled and sliced
2 stalks celery, with tops
2 cups peeled & diced eggplant (about 1/2 eggplant)
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 tablespoon curry powder
1/2 tablespoon pepper
1/4 teaspoon thyme
1 bay leaf
dash marjoram
dash nutmeg

1. Combine all ingrediants in a large pot over high heat.

2. Bring to a boil, then reduce head and simmer for 2 to 3 hours or until soup has reduced and is thick and brownish in color. It should have the consistency of chii. Stir occasionally for the first few hours, but stir often in the last hour. The edges of the potatoes should become more rounded, and the nuts wil soften. Serve hot.

Extra salt isn’t needed, depending on chicken stock.