Fort Worth Restaurant Reatas Cream Of Jalapeno Sou... |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This is from my regional collection. I actually ate it at this famous Fort Worth Restaurant and obtained the recipe from the Chef. I have made it several times at home. Even though his is a tad bit better this one is 99% right on target. Read more . My family and friends love this recipe and asks me to make it often. I usually serve this as an appetizer and serve chicken enchiladas, beef fajitas, chips and homemade salsa when I serve this delight. Yummy Ingredients:
1-1/2 tablespoons unsalted butter |
5 fresh jalapenos stemmed and seeded |
3/4 cup finely chopped onion |
3 cloves garlic minced |
1 avocado peeled and diced |
2 cups chopped peeled and seeded tomatoes |
8 cups heavy cream |
1 bunch cilantro stemmed and chopped |
1 teaspoon salt |
1 teaspoon freshly ground black pepper to taste |
Directions:
1. Mince jalapenos and set aside.
2. Heat butter over medium heat in large heavy saucepan.
3. Add jalapenos, onion and garlic and sauté stirring, until vegetables are softened but not browned.
4. Remove pan from heat and stir in the avocado, tomatoes and cream.
5. Lower the temperature and return pan to heat watching and stirring so the cream does not separate.
6. Bring soup slowly back to a simmer and cook for 40 minutes to reduce by one-third.
7. Be sure to stir occasionally to prevent scorching.
8. Season with salt and pepper.
9. Just before serving stir in the chopped cilantro reserving some for garnish.
10. Ladle soup into bowls and garnish with the remaining cilantro.
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