This weekend I did something I rarely do. I took time off for me. During that time, I visited the local farmers’ market. I was pretty surprised to see fresh sweet onions and fresh Jalapenos; I was not surprised to see tomatoes and had to threaten people with bodily harm to keep them from stuffing courgettes into my pockets.
My wife looked at my basket and said, “Salsa?”. I said no, I have something better in mind.
Whence I was younger, I spent some time in West Texas, in and around the Davis mountains. In that area, I had a most amazing soup. This is my attempt to recreate that culinary experience.
One can serve this with grilled cheese, or one can use this as an appetizer. I ended up eating this with tortilla chips, additional jalapenos, and avocado slices.
Creamy Jalapeno Soup
- 2 tbsp unsalted butter Good stuff, no margarine
- 8 ea Jalapenos Washed, stemmed, seeded
- 1 ea Sweet Onion Peeled, Diced. ~3/4 cup
- 4 ea Garlic CLoves Peeled, Minced
- 1 ea Avocado Peeled and Diced
- 2 Cups Chopped Tomato Peeled and Seeded
- 8 Cups Heavy Cream Use the REAL STUFF
- 1 bunch Cilantro Washed, Stemmed, Chopped
- Salt and Pepper To taste
- Mince the jalapeños and set them aside. Reserve some for garnish.
- In a large, heavy saucepan, heat the butter over medium heat.
- Add the jalapeños, onion, and garlic and sauté, stirring, until vegetables are softened (not browned).
- Remove the pan from heat and stir in the avocado, tomatoes, and cream.
- Lower the temperature and return the pan to heat, watching and stirring, so the cream does not separate.
- Bring the soup slowly back to a simmer and cook, uncovered, for about 50 to 60 minutes or until reduced by one-third. Stir on occasion to prevent scorching.
- Season, taste, and balance flavor.
- Just before serving, stir in the chopped cilantro, reserving some for garnish.
- Serve up in bowls and garnish with remaining cilantro and jalapenos.
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