Cream of Jalapeno Soup
Source of Recipe
A Cowboy In The Kitchen
List of Ingredients
1 1/2 tablespoons unsalted butter
5 jalapeno peppers, stemmed and seeded
3/4 cup finely chopped red onion (about 1/2 large onion)
3 cloves garlic, minced
1 avocado, peeled and diced
2 cups diced tomatoes (about 2 large tomatoes)
8 cups heavy cream
1 bunch cilantro, stemmed and chopped
Kosher salt to taste
Freshly ground pepper to taste Recipe
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 avocados, tomatoes, and cream.
Lower the temperature and return the pan to the heat, watching and stirring so 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 the 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 into the soup, reserving some for garnish.
Ladle soup into bowls and garnish with remaining cilantro.
Yield: 6 servings.
Per serving: 1,217 calories; 126 g fat (76 g saturated fat; 93 percent calories from fat); 20 g carbohydrates; 446 mg cholesterol; 231 mg sodium; 9 g protein; 4 g fiber.
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