Instructions: Pour the water into a medium-size soup pot or saucepan. Add the jalapenos, onion, and garlic and simmer for 5 minutes or until the vegetables are softened. Remove to a bowl and reserve.

Melt the oil or butter in the same pan and stir in the flour to make a roux. Let the roux cook until a very light brown. Then gradually stir in the chicken stock and bring to a boil so that the soup will thicken. Turn the heat down to a simmer and add the reserved vegetables, along with the milk, sweet potatoes, allspice, and pepper. Cook for 10 minutes or until the potatoes are warmed through.

Serves 4 as a main course or 6 as a starter course. SERVING SUGGESTIONS: This is best served with homemade pumpernickel bread. it makes a good starter for a dinner of fish or chicken.

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