In a large, heavy-bottomed pot, melt butter over medium-high heat. When foam subsides, stir in jalapeños, onion , celery seeds and carrot. Sauté until tender, about 4 minutes. Sprinkle in flour and cook another 2 minutes, stirring constantly. Pour water and chicken broth into pot in a slow, steady stream, whisking constantly. Bring to a boil, reduce heat and simmer for 30 minutes. Strain soup, reserving liquid.
Purée strained vegetables in a blender or food processor until smooth. Return to pot along with reserved liquid and heat over medium-low heat. Pour in half-and-half, stirring until well mixed and thoroughly heated. Becareful not to boil. Remove from heat and stir in cilantro, cheese and salt. Serve garnished with Monterey Jack cheese and a few leaves of cilantro.
Makes 6 servings.
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|Serving Size: 1 Serving (629g)|
|Recipe Makes: 6|
|Calories from Fat: 580 (72%)|
|Amt Per Serving||% DV|
|Total Fat 64.5g||86 %|
|Saturated Fat 40.7g||203 %|
|Monounsaturated Fat 18.3g|
|Polyunsanturated Fat 2g|
|Cholesterol 195.8mg||60 %|
|Sodium 1209mg||42 %|
|Potassium 344.9mg||9 %|
|Total Carbohydrate 10.4g||3 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 9.3g|
|Protein 46.4g||66 %|
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Calories per serving: 804
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