Cream of Jalapeno Soup

This is Rhett's favorite soup, and has his seal of approval. I will caution it is a cream soup...so, if you are worried about calories, make the servings small! :)



1-2 tbsp butter

5 fresh jalapenos (seeded, stemmed and diced)

3/4 c. finely chopped onion

3 cloves garlic

1 avocado (peeled and diced)

2 cups tomato (seeded and diced)

8 c. heavy cream (You can substitute 2 c. cream with stock, though it will deteriorate the richness of the soup.)

1 bunch cilantro (optional)

Salt and pepper to taste



In large heavy saucepan, heat butter over medium heat. Add jalapenos, onion, and garlic, stirring often to prevent browning. Cook until softened. You do not want to brown them, as this is a white soup.



Remove pan from heat and stir in avocado, tomatoes and cream. Lower temperature and return pan to heat, watching closely and stirring often to avoid scorching or separating. Bring to a simmer and cook 35-40 minutes, until reduced by 1/3.



Season to taste with salt and pepper. Garnish with cilantro.