Creamy Roasted Jalapeno Soup

• 5-oz Jalapenos (roasted, peeled, deseeded and pureed--leaving small pieces of jalapenos)
• 2 Tablespoons Minced Garlic
• 2 Cups Diced Yellow Onions(1/4")
• 1 Cup Diced Green Bell Peppers (1/4")
• 1 Cup Red Bell Peppers (1/4")
• 4-oz Fresh Cilantro (take leaves off stems after weighed--about 1 bunch), chopped
• 2 Diced Roma Tomatoes
• 1/2 Gallon Water
• 1/4 Cup Chicken Base
• 3 Quarts Heavy Cream
• 2 Tablespoons Sea Salt
• 1/2 Tbsp White Ground Pepper
• 1/8 Lb. Unsalted Butter
• 1 Cup Cornstrarch
• 3/4 Cup Water

1. Combine all ingredients at once, except cornstarch and water. Bring mixture to boil. Dissolve cornstarch in water and add to soup mixture. Reduce and simmer for 3 minutes.

garlic, green bell peppers, red bell peppers, cilantro, tomatoes, water, chicken base, heavy cream, salt, white ground pepper, butter, cornstrarch, water

Taken from www.epicurious.com/recipes/member/views/creamy-roasted-jalapeno-soup-1202837 (may not work)