Cream of Jalapeno Soup

Before you begin, make sure that your gruyere cheese is grated and measured out. Measure your chicken broth and heavy cream as well so that they are ready when you need them.

Chop the onion, carrots and jalapenos and place them with the olive oil in a pan. Saute on low/medium heat until soft.

Meanwhile, in a large pot over medium heat melt the butter. Then add the 3 tablespoons of flour one tablespoon at a time, stirring in between each. Stir until thickened, about five minutes. Add in the cream and chicken broth and heat to boiling stirring frequently.

Once it boils, reduce the heat and add the shredded cheese. Stir and bring it down to a simmer then add the sauteed vegetables.

Let this cook for a few minutes, then stir in another tablespoon of flour. Add the two tablespoons of Parmesan. Taste the soup, and salt it according to your taste. I used about 1/8 teaspoon of regular table salt and 1/4 teaspoon of garlic salt.

Turn off the heat and let the ingredients sit together until the soup cools down. Then, put the soup in the fridge until about thirty minutes before you are ready to eat. Reheat it slowly, stirring often.