Yield: 1 Servings
|1 medium||Onion, minced|
|1 medium||Carrot, scraped and chopped|
|1 medium||Red bell pepper, chopped|
|1 medium||Yellow bell pepper, chopped|
|3||Jalapeno peppers, seeded and minced (up to 6)|
|3 tablespoons||Butter, melted|
|3 cups||Chicken broth (or beef broth ?)|
|2 cups||Heavy whipping cream|
|1 cup||Shredded Cheddar cheese|
Cook first 5 ingredients in butter in a large saucepan over medium high heat until vegetables are tender, stirring often. Reduce heat to low. Add flour, stirring until blended. Cook 1 minute, stirring constantly.
Gradually add broth; bring to a boil. Reduce heat to medium, simmer uncovered for 5 minutes. Stir in cream; cook just until thoroughly heated (do not boil). Add cheese, cook, stirring constantly, just until cheese melts. Makes about 7 cups.
Posted to CHILE-HEADS DIGEST V3 #129 Date: Fri, 11 Oct 1996 11:18:46 +0100 From: gcaselton@... (Graeme Caselton BSc(Open))