REC: 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. Depo!!!
  

Depot

that soup is just right for my DH. he loves jalopeno peppers and makes many times an appetizer with them. I will give him your recipe and I/m sure he will try it.

 Erna

Erna,your DH sounds a lot like me,if it don't make you sweat it ain't worth eatin'.LOL Depo!!!

Sounds good depo! Chris 

Yummmmmy!    Too bad my DH thinks freshly crushed black peppercorns are too hot   LOL   :)

Depo,wish you could meet our friend.I asked him if he planted jalapenos this year,he said no,they were too mild.

 This sounds like a winner.

 Thanks again.

 Rosie