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Cream of
Jalapeno Soup
Recipe by
Hell's
Backbone Grill, Utah.
Serve 6
I
N G R E D I E N T S
7 jalapeño peppers, stemmed and seeded
2 Tbsp. Butter
1 cup finely diced sweet yellow onion
4 cloves of minced garlic
1/2 cup diced Haas avocado
2 cups diced fresh or roasted tomatoes
8 cups heavy cream
1 bunch cilantro, stemmed and chopped
sea salt and pepper to taste
I N S T R U C T I O N S
Carefully mince jalapeños and chop onions, then slow
cook in butter in a heavy-bottomed pan. Add garlic and stir until onions
are translucent. Turn heat off and add avocados, tomatoes, and cream.
Turn heat to low and carefully bring to a simmer. Cook at a gentle
simmer for 30 minutes. Stir often to keep liquid from scorching. Add
generous amounts of salt, cracked black pepper and cilantro. Garnish
with edible flower petals and cilantro leaves.
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