Jalapeno Cilantro Soup 

This soup is SPICY. I do not recommend it for the sensitive folks out there.  This one's for the heat lovers that like to sweat while they eat.  I found this recipe delicious!  I can't help wonder how it would taste if I used poblano peppers instead of jalapenos.

HERE'S ALL IT TAKES

• 2 tablespoons unsalted butter
• 5 fresh jalapenos, stemmed and seeded
• 3/4 cup finely chopped onion
• 3 garlic cloves, minced
• 1 avocado, peeled and diced
• 2 cups chopped peeled and seeded tomatoes
• 8 cups heavy cream
• 1 bunch cilantro, stemmed and chopped
• salt and freshly ground black 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 vegetables are softened (not browned).

Remove from heat and stir in the avocado, tomatoes and cream.  Reduce heat to medium low and return to heat, watching and stirring so the cream does not separate.  Bring the soup slowly back to a simmer and cook for about 35 to 45 minutes to reduce to one third.  Be sure to stir occasionally to prevent scorching.

Season with salt and pepper.  Just before serving, stir in the chopped cilantro, reserving some for garnish.  Ladle soup into bowls and garnish with the remaining cilantro.

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Grady Spears is a Texas chef. He has several cookbooks, among them A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos and Reata Legendary Texas Cooking

This soup recipe is served at Grady Spears' Reata restaurant in Fort Worth, Texas.  The Reata, which was on the top floor of the Bank One Tower, was closed after the 37-story building was heavily damaged by a tornado in 2000.  The Reata Restaurant is now located in downtown Fort Worth's Sundance Square.