Creamy Roasted Jalapeno Soup - cooking recipe

Ingredients

6 tablespoons butter
1 large onion, diced
2 garlic cloves, diced
1 red bell pepper, seeded and diced (or yellow, or orange, any sweet bell pepper)
4 tablespoons flour
3 cups chicken stock (preferably homemade)
2 cups half-and-half
6 jalapeno peppers, roasted, seeded and diced
1 cup mexican blend shredded cheese
salt & freshly ground black pepper, to taste
1/4 teaspoon cayenne pepper
1/4 cup flat leaf parsley, freshly chopped

Preparation

In a heavy-bottomed pot over medium high heat, melt butter. When foaming, add onion, garlic and bell pepper and saute until softened, about 8 minutes.
Stir in flour to make a roux (flour/fat paste). Stir for about 3 minutes, or until all flour is incorporated and mixture has turned a light brown.
Mix in stock and cream. Increase heat and bring to boil, stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.
Stir in jalapenos and cook for a minute. Blend mixture, either in a regular blender and returning to the pot, or right in the pot with a stick blender.
Add cheese to soup and stir until melted. Add salt to taste (always taste first!), then add freshly ground black pepper to taste. Stir well.
Serves 8. Garnish each bowl with chopped parsley and a sprinkle of cayenne pepper. Enjoy!