Cream of Jalapeno Soup

Chop the jalapenos into small pieces. Heat the butter over medium heat in a large deep sauce pan. Toss the jalapenos, onions, and garlic in the butter and stir to soften/saute.

Remove the sauce pan from the heat. Stir in the diced avocado and tomatoes and the whipped cream. Then heat the mixture while stirring on a gentle heat. Simmer gently for half an hour. Stir well from time to time so that nothing sets and burns. Towards the end of the cooking time, the soup should be reduced by 1/3 and pureed. Repeatedly warm the soup slightly and season with pepper and salt.

Just before serving, stir the chopped cilantro into the soup. Reserve a few leaves for garnish.

Fill the soup into bowls and sprinkle with coriander leaves.

*) Original title: Cream of Jalapeno Soup

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