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Cream of Jalapeno Pepper Soup
This Cream of Jalapeno Pepper Soup recipe is sure to kick start an evening of pure jalapeno bliss. For a stronger pepper flavor, include more peppers. For more heat, keep the seeds in the recipe. Serve as an appetizer, or in a bread bowl with a side salad as a lighter main course
.Ingredients:
- 6-8 jalapeno peppers, minced
- 8 cups heavy cream
- 1 tablespoons butter
- 1 cup white onion, chopped
- 2 teaspoons minced garlic
- 1 small avocado, peeled and diced
- 2 tomatoes, diced
- 1 tablespoon fresh basil
- Salt and Pepper to taste
Cooking Directions
- Heat butter over medium heat in a large saucepan
- Add minced jalapenos, onion and garlic. Sauté until soft.
- Set sautéed vegetables aside and stir in avocado, tomatoes, and heavy cream.
- Return mixture to the saucepan and reduce heat to simmer.
- Simmer approximately 15 minutes.
- Stir slowly and frequently.
- Stir in fresh basil, then simmer an additional 5 minutes.
- Remove from heat and serve.
Serves 6-8.
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