Restaurant Recipes

Reata's Jalapeno and Cilantro Soup

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Ingredients

  • 2 tablespoons corn oil
  • 3 jalapenos, diced
  • 1/2 Spanish onion, diced
  • 1 avocado, peeled and diced
  • 1 (16 ounce) can diced tomatoes in juice
  • 8 cups heavy cream
  • Salt, to taste
  • Black pepper, to taste
  • White pepper, to taste
  • 1/2 teaspoon finely diced garlic
  • 1/2 bunch cilantro, chopped

Instructions

  1. Heat oil and sauté jalapenos and onion.
  2. Add avocado and tomatoes and their juice and bring to a boil.
  3. Add all remaining ingredients and reduce, over a happy simmer, by 25 percent. You'll end up with about 8 to 8 1/2 cups.
  4. Adjust seasonings and stir in cilantro.
  5. Serve immediately.

Attribution

Fort Worth Star Telegram



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