Ingredients
Method
- 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.
Nutrition
Notes
One can amp up the flavor here but replacing the butter with the grease from 3-4 slices of thick-cut bacon. Reserving the bacon to be crumpled as an add-in. But I'll keep this vegetarian for now.
DO TASTE YOUR PEPPERS. As Forest Gump said, "Life is not like a box of chocolates; it is like a pack of peppers. You never know what is going to burn your butt tomorrow." Nuff said about that.
Perfect side for a grilled cheese sandwich, for lunch, or a soup course for a larger meal.