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Jalapeno And Cilantro Soup

List of Ingredients






2 tbsp corn oil
3 jalapenos, diced
1/2 Spanish onion, diced
1 avocado, peeled and diced
16-ounce can tomatoes in juice, diced
8 cups heavy cream
Salt, to taste
Black pepper, to taste
White pepper, to taste
1/2 tsp finely diced garlic
1/2 bunch chopped cilantro





Recipe



Heat oil and saute jalapenos and onion. Add avocado and tomatoes and their juice and bring to a boil.
Add all remaining ingredients and reduce, over a happy simmer, by 25 percent. You’ll end up with about 8 to 8-1/2 cups.
Adjust seasonings and stir in cilantro. Serve immediately.
If you prepare this soup in advance, reheat in the top of a double boiler and don’t stir in the cilantro until ready to serve.