Turkey-Cheese Soup

This is a full bodied, spicy soup that's perfect on a chilly night. The recipe is based on one from an April 1989 Bon Appetit that I finally made last night. Their recipe calls for pureeing the soup mixture after cooking the veggies, broth and wine and then pushing it through a fine mesh sieve. Since I decided to add ground turkey to my recipe, I thought that the smooth factor did not really apply. It worked out well and the texture was just fine.

Turkey-Cheese Soup

2 large carrots, peeled, cut in 1-inch pieces
1 small onion, peeled, cut in 1-inch pieces
1 small apple, cored, cut in 1-inch pieces
2 jalapenos, seeded
3 Tbsp butter
2 cups chicken broth
1/2 cup white wine
1 lb ground white meat turkey
6 Tbsp flour
2 cups milk
2 cups shredded cheddar cheese
1 1/2 cups shredded Pepper Jack cheese
Salt and freshly ground black pepper

In a food processor, process first 4 ingredients until finely minced.
Melt butter in large saucepan over medium-low heat. Add contents of work bowl and cook 5 minutes, stirring occasionally. Add stock and wine, bring to a boil. Reduce heat, cover and simmer gently for 30 minutes.
Meanwhile, heat a small skillet, add ground turkey breaking up with a spoon. Season with salt and pepper and cook until brown. Discard any liquid and set aside.
Place flour in bowl. Slowly whisk in half of milk, making a smooth paste. Add to veggie mix along with remaining milk and cooked turkey. Cook until slightly thickened, about 2 minutes.
Stir in cheeses and cook over medium heat until smooth, stirring frequently. Season with salt and pepper and serve in warm bowls.