Cream Of Jalapeno Soup

Directions

1. In a large stock pot, combine 4 c. low-salt chicken broth and 2-3 c. heavy cream. Bring to a low simmer over medium heat.
2. Mix about 4 Tbsp. corn starch and 4 Tbsp. water in a small bowl. Add in to the broth/cream and stir to thicken (remember which cheese will be added later and the soup will continue to thicken).
3. Finely chop 4 large carrots, 2 large onions, 2 large green bell peppers, 2 large red bell peppers. Heat 2-3 Tbsp. butter in a saute/fry' pan. Add in half of the vegetables and cook for about 8 min on medium - stir often. Repeat butter/cook for the second half. The vegetables should be soft but not browned. Add in the vegetables to the broth/cream.
4. Grate 1 c. cheddar and 1 c. swiss cheese and add in to the soup.
5. Finely chop jalapenos and/or possibly habaneros without removing the seeds.
6. NOTE: The amount of peppers will determine the "heat" of the soup
7. (obviously). Since this is my recipe, finely chop about a lb. of jalapenos and about 10 habaneros and add in to the soup. Removing the seeds is like removing the soul of the pepper.
8. Simmer for about 15 min.
9. Final thoughts...
10. This is a very flexible recipe - make changes freely. As with many soups and sauces this will get better after a night in the refrigerator..
11. Note which in my version I used a corn starch/water mix to thicken. Which is personal preference.
12. Basically all of the vegetables - including the warm peppers - are of variable type and quantity based on personal preference. The more vegetables (in proportion to liquid), the thicker the soup will be. Also, adjust the thickness of the soup by adding more or possibly less corn starch.
13. Chopping the vegetable can be a tedious task, but the smaller the pcs the smoother the soup.