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Cream of Jalapeno Soup

This soup was served at the Reata Restaurant in Ft Worth, Texas.

The restaurant, which was on the top floor of the Bank OneTower, was closed after the 30 story building was damaged beyond repair by a tornado in 2000.

1 1/2 tablespoons unsalted butter
5 fresh jalapenos, stemed and seeded
3/4 cups finely chopped onion (about 1/2 an onion)
3 cloves garlic, minced
1 avocado, peeled and diced
2 cups diced tomatoes (about 2 large tomatoes)
8 cups heavy cream
1 bunch cilantro, stemed and chopped
kosher salt to taste
Freshly ground pepper to taste

Mince the jalapenos and set aside. In a large heavy saucepan,, heat the butter over medium heat. Add the jalapenos, onions and garlic and sauté, stirring, until vegetables are soft.

Remove the pan from the heat and stir in the avocado, 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 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 the chopped cilantro leaves into the soup, reserving, some for garnish. Ladle soup into bowls and garnish with the remaining cilantro

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