Recipe for cooking cowboy cream of jalapeno soup

Soups for Salads :: Vegetable Soups

Cowboy Cream of Jalapeno Soup

Source: Chef Grady Spears

1 1/2 Tbsp. unsalted butter
5 jalapeno peppers, stemmed and seeded
3/4 C. chopped finely red onion (about 1/2 lrg. onion)
3 cloves garlic, minced
1 avocado, peeled and diced
2 C. diced tomatoes (about two lrg. tomatoes)
8 C. heavy cream
1 bunch cilantro, stemmed and chopped
Kosher salt to taste
Freshly ground pepper to taste

Mince the jalapenos and set aside.

In a lrg., heavy saucepan, heat the butter over med. 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 min. 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 servings stir the chopped cilantro leaves into the soup, reservings some for garnish. Ladle soup into bowls and garnish with remaining cilantro.