Cream of Jalapeño Soup

Yield: 6 servings

Cream of jalapeño Soup

This pepper bisque is Reata's most popular soup by a long shot We get six or seven requests for this recipe every day.

1-1/2 tablespoons unsalted butter
5 jalapeño peppers, stemmed and seeded
3/4 cup finely chopped red onion
(about 1/2 large onion)
3 cloves garlic, minced
1 avocado, peeled and diced
2 cups diced tomatoes
(about 2 large tomatoes)
8 cups heavy cream
1 bunch cilantro, stemmed and chopped
Kosher salt to taste
Freshly ground pepper to taste

Mince the jalapeños and set aside. In a large, heavy saucepan, heat the butter over medium heat. Add the jalapeños, onions, and garlic and sauté, stirring, until the vegetables are soft.

Remove the pan from the heat and stir in the avocados, tomatoes, and cream. Lower the temperature and return the pan to the heat, watching and stirring so the cream does not separate. Bring the soup slowly back to a simmer and cook for about 30 minutes to reduce by one third and to blend the flavors. Be sure to stir the soup occasionally to prevent sticking or scorching.

Season with salt and pepper. Just before serving stir the chopped cilantro leaves into the soup, reserving some for garnish. Ladle soup into bowls and garnish with remaining cilantro.

A Cowboy in the Kitchen:
Recipes from Reata and Texas West of the Pecos
By Grady Spears and Robb Walsh
Ten Speed Press
Cloth, $29.95
224 pages, full color
Publication Date: February 1999
ISBN: 1-58008-004-9
Recipe Reprinted by permission.