Cowboy Cream of Jalapeno Soup
From cuzpat 14 years ago
- 50 minutes to make
- Serves 2
From Chef Grady Spears
Ingredients
- 1 1/2 tablespoons unsalted butter shopping list
- 5 jalapeno peppers, stemmed and seeded shopping list
- 3/4 cup finely chopped red onion (about 1/2 large onion) shopping list
- 3 cloves garlic, minced shopping list
- 1 avocado, peeled and diced shopping list
- 2 cups diced tomatoes (about two large tomatoes) shopping list
- 8 cups heavy cream shopping list
- 1 bunch cilantro, stemmed and chopped shopping list
- kosher salt to taste shopping list
- Freshly ground pepper to taste shopping list
- Mince the jalapenos and set aside. shopping list
How to make it
- 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 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.
The Rating
Reviewed by 7 people-
This would have to be good. \0
Jeff
hot_it_up
in Columbiana loved it
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Cuzpat:
this one looks great will be trying very soon thanks for the posting.
Bakermanrooster-Richard
bakermanrooster
in Wichita loved it
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sounds sooo good... five forks
peetabear
in mid-hudson valley loved it
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