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Reata's Jalapeño and Cilantro Soup

Ingredients:

  • 2 Tbsp corn oil
  • 3 jalapeños, diced
  • 1/2 Spanish onion, diced
  • 1 avocado, peeled and diced
  • 1 (16 oz.) can tomatoes in juice, diced
  • 8 cups heavy cream
  • Salt, to taste
  • Black pepper, to taste
  • White pepper, to taste
  • 1/2 tsp finely diced garlic
  • 1/2 bunch cilantro, chopped

Preparation:

Heat oil and sauté jalapeños and onion. Add avocado and tomatoes and their juice and bring to a boil. Add all remaining ingredients and reduce, over a happy simmer, by 25 percent. You'll end up with about 8 to 8 1/2 cups. Adjust seasonings and stir in cilantro. Serve immediately.

Makes 4

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