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Cream of Jalapeno Soup

 
Cream of Jalapeno Soup
jalapeno chile
photo credit: gourmetsleuth
Recipe for Cream of Jalapeno Soup by Hell's Backbone Grill, Utah. Includes onions,chiles, avocados, tomatoes, cream, and cilantro.
Recipe By: Hells Backbone Grill, Utah
  • PrepN/A |
  • TotalN/A |
  • Serves6
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Ingredients

    • 7 jalapeño peppers, stemmed and seeded
    • 2 Tbsp Butter
    • 1 cup finely diced sweet yellow onion4 cloves of minced garlic
    • 1/2 cup diced Haas avocado
    • 2 cups diced fresh or roasted tomatoes
    • 8 cups heavy cream1 bunch cilantro, stemmed and choppedsea
    • salt and pepper to taste

Instructions

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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