Creamy Vegetable Soup

Lately, I've been pondering the idea of cold soups - which I must admit are intriguing but in some ways don't sound very appealing to me.  After all, cold food is what I have BEFORE I cook something.  Anyway, I saw some recipes for lettuce soup and celery soup and the like which could be served cold for a nice summer treat, so I decided to try a variation of my own:

Ingredients:
1 cup chopped carrots
1 cup chopped celery
1-2 cups lettuce leaves
2 sliced jalapeño peppers
1 cup sliced green onions
8 tbsp butter
3 tbsp flour
1-1.5 tsp garlic
2 cups chicken broth
2 cups milk or cream
2 tbsp worcestershire sauce
1 tbsp volcano spice - this is a medium hot commercial blend of paprika, onion, garlic, fennel, chiles, and other herbs and spices that a friend brought from her trip to Hawaii.

Directions:
1. Melt the butter in a sauce pan and add the flour and garlic to form a light roux. 

2. Add the carrots, celery, onions, lettuce, and jalapeño peppers and allow to saute until tender. 

3. Add the chicken broth and milk / cream and bring to a boil. 

4. Add the worcestershire sauce and volcano spice.and stir. 

5. Add the contents to a blender or food processor and blend until smooth.

I had my first bowl while the soup was hot and it was absolutely delicious.  After that, all of my plans to take leftovers to work for lunch or to try this as a cold soup went out the window - four bowls of soup later, the sauce pan was empty and I was pleasantly stuffed.  Better luck next time on the cold soup, but I'll definitley be making this recipe again.