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Cream of Jalapeno Soup

Source of Recipe

Elizabeth H.


List of Ingredients

1½ tbsp. unsalted butter
6 jalapeños, stemmed & seeded
3/4 cup finely chopped red onion
3 cloves minced garlic
1 avocado, peeled & diced
2 cups diced tomatoes
2 quarts heavy cream
1 bunch cilantro, stemmed & chopped
kosher salt to taste
fresh ground pepper to taste


Recipe

Mince jalapeños and set aside. In a large, heavy saucepan, heat butter over medium heat. Add peppers, onions and garlic and sauté, stirring until vegetables are soft. Remove pan from heat and stir in tomatoes, avocados and cream. Lower the temperature and return the pan to the eat, watching so that the cream does not separate. Bring the soup slowly back to a simmer and cook for about 30 minutes to reduce by 1/3 and to blend flavors. Be sure to stir occasionally to prevent sticking. Season with salt and pepper. Just before serving, stir the chopped cilantro leaves into the soup, reserving some for garnish. Serve while hot.