(Serves 6)
5 jalapeño peppers, stemmed and seeded
1 1/2 tablespoons unsalted butter
1/2 cup red onion, finely chopped
3 cloves garlic, minced
1 avocado, peeled and diced
2 cups tomatoes, diced
8 cups heavy cream
1 bunch cilantro, stemmed and chopped
Kosher salt, to taste
Freshly ground pepper, to taste
Mince jalapeños and set aside. In large saucepan, heat butter over medium heat. Add jalapeños, onions, and garlic. Sauté, stirring until vegetables are soft. Remove pan from heat, and stir in avocado, tomatoes, and cream. Lower the temperature and return pan to heat, watching and stirring to keep cream from separating. Bring soup slowly back to simmer and cook about 30 minutes. Stir soup occasionally to prevent sticking or scorching. Season with salt and pepper. Stir in cilantro leaves, reserving some for garnish. Ladle soup into bowls and garnish with remaining cilantro.
