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Cream of Jalapeno Soup

Source of Recipe


Reata Restaurant



List of Ingredients



• 1½ tbsp. unsalted butter
  
• 6 jalapenos, stemmed & seeded (be sure to wear gloves when working with hot peppers)
  
• 3/4 cup finely chopped red onion
  
• 3 cloves minced garlic
  
• 1 avocado, peeled & diced
  
• 2 cups diced fresh tomatoes (or 1 can diced tomatoes including juice)
  
• 2 quarts heavy cream
  
• 1 bunch cilantro, stemmed & chopped
  
• kosher salt to taste
  
• fresh ground pepper to taste
  






Instructions



1. Mince jalapenos and set aside.
   
   
2. 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.
   
   
3. 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.
   
   
4. Just before serving, stir the chopped cilantro leaves into the soup, reserving some for garnish. Serve while hot.
   
   






Final Comments


Chicken is a good addition to this soup - just dice a couple of chicken tenders and sauté them along with the vegetables.