Directions:
- Mince jalapenos and set aside.
- Heat butter over medium heat in large heavy saucepan.
- Add jalapenos, onion and garlic and sauté stirring, until vegetables are softened but not browned.
- Remove pan from heat and stir in the avocado, tomatoes and cream.
- Lower the temperature and return pan to heat watching and stirring so the cream does not separate.
- Bring soup slowly back to a simmer and cook for 40 minutes to reduce by one-third.
- Be sure to stir occasionally to prevent scorching.
- Season with salt and pepper.
- Just before serving stir in the chopped cilantro reserving some for garnish.
- Ladle soup into bowls and garnish with the remaining cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 328.26 Kcal (1374 kJ) | ||
| Calories from fat | 302.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.57g | 52% | |
|---|---|---|---|
| Cholesterol | 113.42mg | 38% | |
| Sodium | 227.88mg | 9% | |
| Potassium | 248.39mg | 5% | |
| Total Carbs | 6.79g | 2% | |
| Sugars | 1.71g | 7% | |
| Dietary Fiber | 1.92g | 8% | |
| Protein | 2.48g | 5% | |
| Vitamin C | 14.6mg | 24% | |
| Iron | 0.2mg | 1% | |
| Calcium | 62.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 224.86 Kcal (941 kJ) | ||
| Calories from fat | 206.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.99g | 52% | |
|---|---|---|---|
| Cholesterol | 77.69mg | 38% | |
| Sodium | 156.1mg | 9% | |
| Potassium | 170.15mg | 5% | |
| Total Carbs | 4.65g | 2% | |
| Sugars | 1.17g | 7% | |
| Dietary Fiber | 1.31g | 8% | |
| Protein | 1.7g | 5% | |
| Vitamin C | 10mg | 24% | |
| Iron | 0.1mg | 1% | |
| Calcium | 43.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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