Post by cookingsomethingup on Mar 28, 2005 16:12:40 GMT -6
This is from the new Hell's Backbone Grill cookbook, "with A Measure of Grace, the Story and Recipes of a Small Town Restaurant." It's delicious and different, and not overwhelmingly spicy.
Cream of Avocado and Jalapeño Soup Serves 6
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
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.