2tablespoonsminced jalapeño pepperseeds and ribs removed
1/4cupall-purpose flour
5cupschicken stock
2teaspoonstomato paste
1/4cupchopped tomato
1cupheavy cream
salt and pepperto taste
Instructions
Heat the olive oil in a heavy saucepan over medium heat. Add the onion, fennel seeds, thyme, bay leaf, garlic, basil, red pepper, and jalapeño pepper. Reduce the heat to low and sauté until softened, about 10 to 15 minutes.
Add the flour and continue cooking over low heat for about 10 minutes, stirring constantly.
Add the chicken stock and tomato paste and whisk until smooth. Add the chopped tomato and stir.
Partially cover the saucepan and cook for about 45 minutes over medium heat.
Puree the soup in a blender or food processor.
Return the puree to the saucepan, add cream, and simmer for about 10 minutes. Season with salt and pepper to taste.