This is an Original Recipe
Cream of Jalapeno and Cilantro Soup
2 TBS Vegetable Oil
3 - Jalapenos or 1 Large Hatch Chile Pepper, diced
1/2 Yellow Onion, diced
1 firm Avocado, diced
1 - 16 oz. can of diced Tomatoes, with the juice
8 C Heavy Cream
Salt and Pepper to taste
1/2 Bunch of Fresh Cilantro, chopped
Heat Oil and Saute the Jalapeno or Hatch Chile
Add Avocado, Tomatoes and bring to a boil
Add all remaining ingredients except the Cilantro
Reduce heat and simmer, reducing the soup by 25%. You should end up with 8 - 8 1/2 C
Adjust seasoning and fold in the Cilantro.
Purée with an immersion blender.
Serve with Tortilla Chips on the side.
Peace in the Kitchen!