"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cream of Jalapeņo Soup Recipe

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This recipe for Cream of Jalapeņo Soup, by , is from Kelly & Kate's Creative Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, November 26, 2008


1 1/2 Tbsp. unsalted butter
5 fresh jalapeņos, stemmed and seeded
3/4 cup finely chopped onion (about 1/2 onion)
3 cloves of garlic, minced
1 avocado, peeled and diced
2 cups diced tomatoes (about 2 large tomatoes)
8 cups of heavy cream
1 bunch cilantro, stemmed and chopped
kosher salt to taste
Freshly ground pepper to taste

Mince the jalapeņos and set aside. In a large heavy saucepan, heat the butter over medium heat. Add jalapeņos, onions and garlic and saute, stirring until vegetables are soft.
Remove the pan from the heat and stir in the avocado, tomatoes and cream. Lower the temp 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 the remaining cilantro.




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