Instructions: Heat 2 tablespoons of the olive oil in a soup pot and saute the onion, celery, bell pepper, carrot, and garlic for 5 minutes. Reduce the heat, cover, and simmer over low heat for another 10 minutes.

In a separate sauce pan, make a roux with the remaining 2 tablespoons oil and the flour. When the flour is lightly browned, stir in the milk and beat with a whisk until smooth. Add the water, bay leaf, chiles, rosemary, pepper, and salt. Then stir in the sauteed vegetables, cover, and simmer over low heat for 20 minutes.

Let cool slightly and then puree in a blender, a little at a time, until well blended. Return the mixture to the pot, stir in the sherry, and cook over low heat until warmed through.

SERVING SUGGESTIONS: This is great for a vegetarian lunch served with blue cornmeal muffins or hearty whole-grain bread. Or use as a first course for a southwestern dinner and follow with Shrimp Sauteed with jalapeno and Tequila (page 198), topped off with a melon ice or mango sorbet for dessert.

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