[CH] Cream of Jalapeno Soup
Deb deForest (deforest@selec.net)
Tue, 14 Sep 1999 12:47:18 -0500
This recipe sounds fantastic, although not in the least
heart healthy. I thought it might be a way to use up some
of the fall harvest. I bet any chiles or combo would be
good, too, not just jals. It was in the Dave's Pepper
Palace newsletter (Dave's is a hot shop in Old Spring Texas)
and is a recipe by Grady Spears, owner and chef for Reata
Restaurants in Texas and Beverly Hills (la te da) and author
of the book, "A Cowboy In the Kitchen". ---hmmmm, a cowboy
in the kitchen in Beverly Hills...sounds like an idea for a
sit com to me....(I have no one's permission to post it,
send bail money if I get arrested.)
Deb in Houston
---
Cream of Jalapeno Soup
By Grady Spears
This pepper bisque is Reata's most popular soup by a long
shot. We get six or seven requests for this recipe every
day.
1 1/2 Tbsp. unsalted butter
5 jalapeno peppers, stemmed and seeded
3/4 cup finely chopped onion
3 cloves garlic, minced
1 avocado, peeled and diced
2 cups diced tomatoes
8 cups heavy cream
1 bunch cilantro, stemmed and chopped
Kosher salt to taste
Freshly ground pepper to taste
Mince the jalapenos and set aside. In a large heavy
saucepan, heat the butter over medium heat. Add the
jalapenos, onion, and garlic and saute, stirring until the
vegetables are soft. Remove the pan from the theat and stir
in the avocados, tomatoes and cream. Lower the temperature
and return the pan to the heat, watching and stirring so the
cream does not separate. Bring the soup slowly back to a
simmer and cook for about 30 minutes to reduce by one third
and to blend the flavors. Be sure to stir the soup
occasionally to prevent sticking or scorching. Season with
salt and pepper. Just before serving stir the chopped
cilantro leaves into the soup, reserving some for garnish.
Ladle soup into bowls and garnish wiht remaining cilantro.
Deb's note: Ideas for lowering the cholesterol & fat: Sub
margerine or olive oil for the butter. Use 1/2 & 1/2 instead
of heavy cream. Use regular milk or even skim milk and add
dry powdered milk til creamy consistency instead of the
cream. Use canned evaporated milk instead of the cream.
Use skim milk and thicken with boiled and mashed potatoes or
even instant mashed potatoes. You get the drift...all of
these will change the flavor. You could make it as is and
just not eat as much (yeah, right.). Deb in Houston