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Green Chili Soup

1/4 cup butter
1/4 cup olive oil
1 onion, minced
3 garlic cloves, crushed
5 green chili peppers, seeded and chopped (see note)
1 (16-ounce) can green peas
6 cups chicken broth
1 1/2 cups heavy cream
3 potatoes, peeled and diced
1 teaspoon chicken base or bouillon granules
1 1/2 cups shredded Gruyère cheese

1. In a large saucepan over medium-high heat, heat butter and olive oil; add minced onion and crushed garlic cloves and saute until lightly browned. Add chopped and seeded green chili peppers.
2. Place the onion mixture in a blender or food processor along with canned peas, chicken broth, and process until well blended.
3. Return the mixture to the saucepan and heat for about 10 minutes. Stir in cream. Add peeled and diced potatoes and chicken base. Cook for about 25 minutes over medium heat. Just before serving, stir in shredded Gruyere cheese.

Makes 6 servings.

Note: Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.