Cream of Jalapeno Soup
This sensational soup pulls out all the stops – it’s wall-to-wall cream, it’s loaded with spicy peppers, and you’ve never tasted anything quite like it. A great unexpected start to a Mexican dinner!
CREAM OF JALAPENO SOUP
Serves 8 as a starter.
11/2 tablespoons unsalted butter
5 jalapeno chiies, seeded and trimmed (use 4 for less heat)
¾ cup finely chopped red onion (about ½ large onion)
3 garlic cloves, minced
2 cups diced tomatoes (about 2 large tomatoes)
1 avocado, diced
2 quarts heavy cream (Manufacturers Cream, not whipping cream)
Salt and freshly ground pepper to taste
1 bunch fresh cilantro, stemmed and chopped
Fresh tortillas sliced into strands
Melt the butter in a large heavy saucepan over medium heat. Add the jalapenos, onion and garlic and sauté, stirring until the vegetables are soft, about 5 minutes. Remove the pan from the heat and stir in tomatoes, avocado and cream.
Bring the soup slowly to a simmer over low heat, watching and stirring so the cream does not separate. 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 most of the chopped cilantro leaves into the soup, reserving some for garnish. Ladle the soup into warm bowls and garnish with cilantro. If you want to get really fancy, thinly slice corn tortillas into long strands, deep fry, drain and nest them on top of the soup.
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