Cream of Jalapeno Soup
List of Ingredients
5 jalapeno peppers, stemmed and seeded
1-1/2 Tbsp. unsalted butter
3/4 cup finely chopped red onion
3 cloves garlic, minced
1 avocado, peeled and diced
2 cups diced tomatoes
8 cups heavy cream
1 bunch cilantro, stemmed and chopped
kosher salt to taste
freshly ground pepper to taste
Mince the jalapenos and set aside. In a large, heavy saucepan, heat
the butter over medium heat. Add the jalapenos, onions, and garlic
and saute, stirring until the vegetables are soft. Remove the pan from
the heat and stir in the avocado, tomatoes and cream. Lower the
temperature and return the pan to the heat, watching and stirring
so that the cream does not separate. Bring the soup slowly back to
a simmer and cook for about 30 minutes to reduce by one third and
to blend flavors. Be sure to stir the soup occasionally to prevent
sticking or scorching. Season with salt and pepper. Just before
serving, stir the chopped cilantro leaves in the soup, reserving some
for garnish. Ladle soup into bowls and garnish with remaining
cilantro.
Recipe
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