Oh my gosh, this sounds amazing! I can't wait till I get some Jalapenos from my garden this summer. Any suggestions from the group how to cut down on the fat & calories? Maybe substituting some chicken broth or milk for the cream? Any suggestions for thickening it then?
Thanks, Ronda!
Kathy
--- In soups-salads-
>
> Thanks for letting me join the group. I am a homeschooling mom of 2 teenage girls. Though I live in Texas, where it is hot all summer, I love soup year round and I would love some new recipes to try out. Here is a recipe with a Texas connection:
>
> Reata Restaurant's Jalapeno-Cilantro Soup
> 1/2 Tb. unsalted butter
> 5 jalapenos, seeded and minced
> 2 Tb. garlic, minced
> 3/4 C. red onion, finely chopped
> 1 avocado, peeled and diced
> 2 diced, seeded tomatoes
> 8 C. heavy cream
> Kosher salt
> Freshly ground pepper
> 1 bunch of cilanto, stemmed and chopped
> Tortilla chips
>
> In a large pot,saute jalapenos, onion and garlic for about 10 minutes, until onions are translucent and jalapenos are soft. Remove from heat and add avocado, tomatoes and cream. Lower the heat and stir constantly so cream doesn't separate. Slowly bring up to a simmer, cooking to reduce the soup by 30 percent, stirring often to prevent scorching. Season with salt and pepper. Just before serving, add cilantro and save a bit to sprinkle on top as a garnish. Serve with tortilla chips.
>
> Enjoy!
> Blessings,.· ´¨¨)) -:¦:-
> ¸.·´ .·´¨¨))
> ((¸¸.·´ .·´ -:¦:-Ronda
> -:¦:- ((¸¸.·´*
>
>
>
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