A very rich and festive soup - very high calorie and very low carb! Heheh! Ideal for special holiday occasions . . . just try it once & you'll be hooked! 
(we had it for supper & it's nothing if not delicious . . . and filling! )
1½ tbsp. butter
5 jalapeños, stemmed/seeded/minced (be sure to wear gloves for this little chore!)
3/4 cup finely diced onion
3 cloves garlic, minced
1 avocado, peeled & diced
2 cups diced fresh tomatoes (or use a can of diced tomatoes & the juice - it makes it slightly more tomatoey)
2 quarts heavy cream
1 bunch cilantro, stemmed & chopped
kosher salt to taste
fresh ground pepper to taste
(optional: cut up a coupla chicken tenders & sauté along with the veggies - gives it a little more oomph & doesn't change the flavors a whole lot)
In a large heavy saucepan, melt butter over medium heat. Add peppers, onion, garlic and sauté until vegetables begin to soften. Stir in tomatoes, avocado & cream.
Lower the temperature & warm the mixture, watching so that the cream does not separate. Bring the soup slowly back to a simmer & cook about 30 minutes to reduce by about 1/3, and to blend flavors. Stir occasionally to prevent sticking. Season with salt & pepper. (I saw no need to reduce it down that much unless you like your cream soups REALLY thick. But it is a good one to make ahead of time & allow the flavors to marry - one of the thousands that's better the next day.)
Just before serving, stir in the chopped cilantro leaves, reserving some for garnish. Serve while hot.
Calories per 1 cup serving: 872
calories from fat: 787
total fat: 90g
saturated fat: 50g
trans fat: 0g
cholesterol: 290mg
sodium 103mg
total carbs: 16g
dietary fiber: 6g
sugars: 2g
Protein: 7g
vitamin A: 76%
vitamin C: 31%
calcium: 16%
iron: 6%
Found the pedigree for this recipe tonight . . . and I've now made the correction to the number of peppers it calls for! Cream of Jalapeno Soup Recipe
(we had it for supper & it's nothing if not delicious . . . and filling! ) 1½ tbsp. butter
5 jalapeños, stemmed/seeded/minced (be sure to wear gloves for this little chore!)
3/4 cup finely diced onion
3 cloves garlic, minced
1 avocado, peeled & diced
2 cups diced fresh tomatoes (or use a can of diced tomatoes & the juice - it makes it slightly more tomatoey)
2 quarts heavy cream
1 bunch cilantro, stemmed & chopped
kosher salt to taste
fresh ground pepper to taste
(optional: cut up a coupla chicken tenders & sauté along with the veggies - gives it a little more oomph & doesn't change the flavors a whole lot)
In a large heavy saucepan, melt butter over medium heat. Add peppers, onion, garlic and sauté until vegetables begin to soften. Stir in tomatoes, avocado & cream.
Lower the temperature & warm the mixture, watching so that the cream does not separate. Bring the soup slowly back to a simmer & cook about 30 minutes to reduce by about 1/3, and to blend flavors. Stir occasionally to prevent sticking. Season with salt & pepper. (I saw no need to reduce it down that much unless you like your cream soups REALLY thick. But it is a good one to make ahead of time & allow the flavors to marry - one of the thousands that's better the next day.)
Just before serving, stir in the chopped cilantro leaves, reserving some for garnish. Serve while hot.
Calories per 1 cup serving: 872
calories from fat: 787
total fat: 90g
saturated fat: 50g
trans fat: 0g
cholesterol: 290mg
sodium 103mg
total carbs: 16g
dietary fiber: 6g
sugars: 2g
Protein: 7g
vitamin A: 76%
vitamin C: 31%
calcium: 16%
iron: 6%
Found the pedigree for this recipe tonight . . . and I've now made the correction to the number of peppers it calls for!
Cream of Jalapeno Soup Recipe
