Cream of “Three Pepper” Soup

I am a big fan of Hatch Chiles, so am always excited to get a box from Melissa’s Produce come August.  I had my own hatch chile roast over the gas grill while pretending that I was in the original growing area of Hatch, New Mexico.   But the season is short, so it is often a challenge to come up with as many ways in which to use them before they are no more.  This delicious soup is going to become a hatch chile tradition.  Made with three different peppers to give it a great depth of flavor, it can be mild or spicy depending upon how many jalapeños that you choose to use.  Mr. O-P, not at all a fan of peppers, lapped it up telling me how much he liked it between spoonfuls.  You will too!

Cream of “Three Pepper” Soup

4 tablespoons unsalted butter, divided
3 tablespoons all-purpose flour
2 cups homemade chicken stock
1 cup whole milk

1 tablespoon olive oil
1/2 large white onion, diced
1/2 large green pepper, finely diced
1-2 jalapeño peppers, seeded and diced
2 medium Melissa’s hatch chiles, roasted and chopped
1/2 cup grated provolone
1 cup grated cheddar jack cheese
Freshly ground black pepper
Kosher salt

Melt 3 tablespoons butter in heavy large saucepan over low heat. Add flour and stir 3 minutes. Mix in stock and milk, whisking to combine. Increase heat to medium-high, and bring to a boil, stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.

Meanwhile, melt 1 tablespoon butter and olive oil in a heavy medium skillet over low heat. Add onion, green pepper, and jalapeno(s). Cook until soft, stirring occasionally about 5 minutes. Stir in hatch chiles. Add cheese to cream mixture and stir until melted. Mix in vegetables. It you like a chunkier soup, leave as is; if you prefer a more creamy soup, pour half into a blender and blend thoroughly, or use an immersion blender and whir it around the pan for a couple of turns.  Season with salt, garnish with parsley and serve.

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