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Sibby Barrett

Cream of Jalapeño Soup

This rich and creamy soup makes a great starter or main course, served with a salad. The jalapeños can be seeded or not to achieve your desired level of heat. However you do that, the distinct flavor of the jalapeños shines through. I've guided this soup with some additional fried peppers and shallots.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 16
Course: Appetizer, Soup
Cuisine: American, southwestern
Ingredients Method Notes

Ingredients
  

  • 5 jalapeños stemmed, seeded, ribs removed, chopped
  • 2 tablespoons butter
  • 1/2 cup red onion chopped
  • 5 cloves garlic chopped
  • 1 avocado peeled and chopped
  • 2 cups tomatoes chopped, about 2 large
  • 4 cups half and half
  • 2 cups cream
  • 1 cup milk
  • 1 cup stock vegetable or chicken
  • 1-2 large handfuls cilantro leaves stemmed (optional)
  • salt and pepper to taste
  • lime juice to taste
  • 1 jalapeno thinly sliced
  • 1 shallot thinly sliced
  • vegetable or canola oil for frying

Method
 

  1. In a large saucepan or soup pot, heat the butter over medium heat.  Add the jalapeños, onions and garlic.  Sauté, stirring well, about 5 minutes.  Remove from heat and add the avocados, tomatoes, 1/2 and 1/2, cream, milk and stock. Return the pan to the heat, over the lowest flame, and cook, stirring frequently for about 30 minutes, or until reduced by one third. Stick blend or carefully process until smooth.   Season with salt, pepper and a generous dash of lime juice to taste. Add cilantro before serving.
     
    Optional garnish:  Heat vegetable oil in a shallow sauté pan until shimmering.  Add jalapeños and shallots and fry until lightly browned and crispy.  Drain on paper towels and garnish the top of soup. 

Notes

You can most certainly lower the cream and half and half in this soup and sub more stock but it won't be as rich and creamy.  This is an indulgence soup!