Instructions: Serves 6 to 8

The soup:
carrots for 5 minutes or until the vegetables are softened. Add 1 cup of the stock and simmer until the vegetables are very soft. Puree the vegetables until smooth.

Melt the remaining butter, add the flour and heat for 3 to 4 minutes, being careful not to let the roux brown. Stir in the remaining chicken stock and the cream. Bring to a boil, stirring constantly. Reduce the heat and simmer for 10 minutes until thickened.

Stir in the cheese and vegetable puree and heat until the cheese melts, stirring constantly.

The sauce: 6 Serrano chiles, roasted, stems removed 4 Tbsp olive oil 3 Tbsp Hot Chile Vinegar (see other recipe) 3 Tbsp chopped fresh cilantro Place all ingredients in a blender and puree until smooth. Add more oil if necessary. Simmer the sauce in a pan for 5 minutes to blend flavors.

Serve sauce on the side so that guests may add it to the soup to suit their taste.

The Whole Chile Pepper

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