2 medium white onions, grated

3 large carrots, peeled and grated

3 medium green bell peppers, grated

4 medium pickled jalapenos, seeded and chopped

1/2 pound swiss cheese, grated

3/4 pound cheddar cheese, grated

6 ounces butter, melted

1/2 cup flour, sifted

1/2 gallon hot chicken stock

1 pint heavy whipping cream

2 pinches dried dill

2 pinches dried thyme

2 pinches black pepper

1 pinch dried crushed bell pepper

1 pinch dried cumin

Saute the vegetables in the butter until tender and translucent and then add the spices (except the jalapenos) and let saute until aromatic.  Now add the flour and stir until the raw taste of flour is gone (around 3 minutes).  Now it is time to add the hot chicken stock and stir with a wire wisk until it starts to thicken.  On another burner, place the heavy whipping cream in a sauce pot and let it heat till it begins to boil.  When the soup and the cream are boiling together, it is time to combine them with the wire wisk.  After completing the emulsification, you then add the grated cheeses to the soup, stir until they melt, and add the diced jalapenos and serve.

Serves 12.

Phoenix Country Club