Cream of Jalapeño Soup
A surprising soup. I know when you read it you're going to think that 5-6 Jalapeños is going to make the soup too spicy. It really doesn't. It's finishes with a very mellow burn. If you must, start with fewer Jalapeños, but I think you'll be surprised.
1 1/2 tbsp unsalted butter
5-6 Jalapeño Chiles, stems and seeds removed
3/4 cup finely chopped yellow onion
3 cloves garlic
1 avocado
2 cups diced fresh tomatoes
8 cups heavy cream
1 bunch cilantro, stems removed leaves chopped*
Kosher salt to taste
Fresh ground pepper to taste
Mince Jalapeños and set aside. In a large, heavy saucepan, heat butter over medium heat. Add jalapeños, onions and garlic and sauté until vegetables are soft. Stir mixture for even cooking. Remove pan from heat and stir in avocados, tomatoes and cream. Lower the temperature and return pan to heat, stirring constantly to prevent cream form breaking or separating. Bring soup slowly back to simmer and cook about 30 minutes to reduce it by one-third and blend flavors. Stir occasionally to prevent-sticking and scorching. Season with salt and pepper. Just before serving, stir chopped cilantro leaves into the soup, reserving some for garnish. Ladle soup into bowls and garnish with remaining cilantro.
I've also made this with Land O'Lakes fat free half and half. Cuts the fat and calories and works very well, just be sure to reduce it.
*If you hate cilantro, try a flat leaf parsley.
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