foodforthought
Assistant Cook
- Joined
- Mar 28, 2005
- Messages
- 2
This is from the new ****'s Backbone Grill cookbook www.hellsbackbonegrill.com ("With a Measure of Grace, the Story and Recipes of a Small Town Restaurant.") It is absolutely delicious, and not overwhelmingly spicy.
Cream of Jalapeño and Avocado Soup
Serves 6[font=Verdana, Arial, Helvetica, sans-serif]
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[font=Verdana, Arial, Helvetica, sans-serif]7 jalapeño peppers, stemmed and seeded
2 Tbsp. Butter
1 cup finely diced sweet yellow onion
4 cloves of minced garlic
1/2 cup diced Haas avocado
2 cups diced fresh or roasted tomatoes
8 cups heavy cream
1 bunch cilantro, stemmed and chopped
sea salt and pepper to taste[/font]
[font=Verdana, Arial, Helvetica, sans-serif]Carefully mince jalapeños and chop onions, then slow cook in butter in a heavy-bottomed pan. Add garlic and stir until onions are translucent. Turn heat off and add avocados, tomatoes, and cream. Turn heat to low and carefully bring to a simmer. Cook at a gentle simmer for 30 minutes. Stir often to keep liquid from scorching. Add generous amounts of salt, cracked black pepper and cilantro. Garnish with edible flower petals and cilantro leaves. [/font]2 Tbsp. Butter
1 cup finely diced sweet yellow onion
4 cloves of minced garlic
1/2 cup diced Haas avocado
2 cups diced fresh or roasted tomatoes
8 cups heavy cream
1 bunch cilantro, stemmed and chopped
sea salt and pepper to taste[/font]
[font=Verdana, Arial, Helvetica, sans-serif]Enjoy![/font]
