4 tablespoons unsalted butter
1/2 cup all-purpose flour
2 cups whipping cream
3 cups whole milk
1/2 teaspoon instant chicken bouillon granules
1 tablespoon extra virgin olive oil
3/4 cup purple onion, finely diced
1 1/2 teaspoons chopped garlic
2/3 cup finely diced carrots
3/4 cup finely diced poblano pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 pinch white pepper
3/4 cup finely diced red bell pepper
1 cup Monterey jack cheese, shredded

In a 4-quart stock pot, melt butter over medium heat. Whisk in flour and simmer, whisking constantly until thickened to a roux. Whisk in cream, milk and chicken bouillon and cook, stirring frequently or whisking, over medium-low heat until smooth.

Heat oil in large saut?pan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and carrots. Cook until tender, about 3 minutes, stirring frequently. Add poblanos and cook until tender, about 3 minutes. Add vegetable mixture to milk mixture, stir to combine. Stir in salt and black, white and cayenne peppers. Simmer over medium-low heat a few minutes. Add red bell pepper. Simmer 15 or 20 minutes, stirring frequently.

Add cheese and stir until melted. Taste and adjust seasonings, if necessary. Serve hot or refrigerate immediately. Reheat before serving.

Makes six (8 ounce) servings.

NOTES: Prepare all vegetables ahead of time. Recipe doubles easily.

Yield: 6 servings