Cream Of Jalapeno Soup With Roasted Pepper Sauce

Eight reasons that ministers should examine themselves: 1. You have heaven to win or lose yourselves… A holy calling will not save an unholy man. 2. You have sinful inclinations as well as others. 3. (You) have greater temptations than most men. 4. The tempter will make his first and sharpest onset upon you. If you will be leaders against him, he will spare you no further than God restrains him. 5. Many eyes are upon you, and therefore there will be many to observe your falls. 6. Your sins are more aggravated than those of other men. They have more of hypocrisy in them, and are more detrimental to the cause of religion. 7. The honor of your Lord and Master, and of His holy truth, doth lie more on you than other men. 8. The souls of your hearers and the success of your labors do very much depend upon your self-examination.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy		Mexico, Sauce/gravy, Soups/stews	6	Servings

INGREDIENTS

4		Jalapeno chiles, stems and
		seeds removed finely
		Chopped
6	T	Butter or margarine
1		Onion, chopped fine
2		Carrots, peeled and diced
3	c	Chicken stock
3	T	Flour
1	c	Light cream
1	c	Grated Monterey Jack Cheese
		Melt 3 Tbsp of the butter
		and saute the chiles
		onion and

INSTRUCTIONS

Serves 6 to 8  The soup:  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  From Cookie-Lady's Files  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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“Every good thing you have ever enjoyed comes from God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 348 Calories From Fat: 233 Total Fat: 26.4g Cholesterol: 48.5mg Sodium: 401.9mg Potassium: 399.1mg Carbohydrates: 18.7g Fiber: 2.4g Sugar: 5.1g Protein: 10.3g