CREAM OF ROASTED JALAPENO SOUP 3 tablespoons butter 3 tablespoons all-purpose flour 3 cups homemade chicken stock 2 cups heavy cream 2 tablespoons butter 1 large onion, minced 1 large red bell pepper, seeded and chopped very fine 3 jalapeno peppers, roasted, seeded and diced very fine* 1 cup Gruyere cheese, grated 1 dash Kosher salt Finely chopped parsley for garnish Melt 3 tablespoons butter in heavy large saucepan over low heat. Add flour and stir 3 minutes. Mix in stock and cream. Increase heat and bring to boil, stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes. Meanwhile, melt 2 tablespoons butter in heavy small skillet over low heat. Add onion and green pepper. Cook until soft, stirring occasionally about 8 minutes. Mix in jalapenos. Add cheese to cream mixture and stir until melted. Mix in vegetables. Season with salt, garnish with parsley and serve. Serves 8.