cowboy cream of jalapeno soup
Cowboy Cream of Jalapeno Soup Source: Chef Grady Spears 1 1/2 tablespoons unsalted butter 5 jalapeno peppers, stemmed and seeded 3/4 cup finely chopped red onion (about 1/2 large o...
Ingredients
- 11/2 tablespoons unsalted butter
- 5jalapeno peppers, stemmed and seeded
- 3/4cupfinely chopped red onion (about 1/2 large onion)
- 3clovegarlic, minced
- 1avocado, peeled and diced
- 2cupdiced tomatoes (about two large tomatoes)
- 8cupheavy cream
- 1bunch cilantro, stemmed and chopped
Directions
- 1
Cowboy Cream of Jalapeno Soup Source: Chef Grady Spears 1 1/2 tablespoons unsalted butter 5 jalapeno peppers, stemmed and seeded 3/4 cup fin
- 2
In a large, heavy saucepan, heat the butter over medium heat
- 3
Add the jalapenos, onions and garlic and saute, stirring, until the vegetables are soft
- 4
Remove the pan from the heat and stir in the avocados, tomatoes and cream
- 5
Lower the temperature and return the pan to the heat, watching and stirring so the cream does not separate
- 6
Bring the soup slowly back to a simmer and cook for about 30 minutes to reduce by one third and to blend flavors
- 7
Be sure to stir the soup occasionally to prevent sticking or scorching
- 8
Season with salt and pepper