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

• 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.
  

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