Ingredients
3 Tbs butter
3 Tbs flour
3 cups chicken stock
2 cups heavy cream
2 tablespoons butter
1 large onion, minced
1 large carrot, minced
1 large bell pepper, finely chopped
3 jalapeño peppers, seeded and minced
1 cup grated Swiss cheese
1 cup grated cheddar cheese
Salt
Directions
Melt 3 Tbs butter in a large saucepan over low heat. Add flour and stir three minutes, mix in stock and cream, increase heat and bring to boil, stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about ten minutes. Meanwhile, melt 2 Tbs butter in a heavy small skillet over low heat. Add onion, carrot, and bell pepper, cook until soft, stirring occasionally, about 8 minutes. Mix in jalapeños. Add both cheeses to cream mixture and stir until melted, mix in vegetables. Season with salt and serve. Serves eight.
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