You know how much I love avocados – they make this soup extra special. So easy to make. Excellent served in bread bowls.
1⁄2 tablespoon unsalted butter
5 jalapeño peppers, seeded and minced
2 tablespoons garlic, minced
3⁄4 cup red onion, finely chopped
1 avocado, peeled and diced
4 Roma tomatoes, diced
8 cups heavy cream (use the highest fat content available)
dash of nutmeg
Freshly ground black pepper
1 bunch cilantro, stemmed and chopped
Crispy Tortilla chips (strips)
In a large stockpot, heat the butter over medium heat. Sauté the jalapeños, onions, and garlic for about 10 minutes, or until the onions are translucent and the peppers turn soft. Remove from the heat and add the avocado, tomatoes, and cream. Lower the heat, then return the pot to heat, stirring constantly so the cream doesn’t separate.
Slowly bring the soup back to a simmer, reduce by about 30%, stirring often to prevent scorching or sticking. Season with salt and pepper. Just before serving, add the cilantro, reserving about 1 teaspoon cilantro per serving for garnish. Sprinkle with the reserved cilantro and crunchy Tortilla chips (strips).