t.h.e. jalapeno and avocado cream coup

8 jalapeno peppers, stemmed and seeded

2 tablespoons butter

1 cup finely diced onions

5 cloves minced garlic

8 cups cream* 

2 cups chopped roasted tomatoes**

1 diced hass avocado

Salt

Pepper

1 small bunch cilantro

*or whatever combination of milk and cream you want

** i roasted a few tomatoes in the oven, and then chopped them

mince jalapenos, taking care not to get the chile oil on your skin! painful later!!

melt butter in large heavy bottomed soup pot. cook onions and jalapenos together in butter over low heat for about 5 minutes, stirring frequently to avoid any scorching. add minced garlic, and continue cooking until onion is translucent and beginning to brown, 20 minutes more. 

turn heat to low and add the cream, tomatoes, and avocado. carefully bring soup to a simmer over low heat. cook it at a gentle simmer for 30 minutes. stir often to keep soup from burning and sticking. 

add generous amounts of salt. (you really have to taste for this. we add a lot, as the cream base can take it, and without salt the subtle flavors of the soup get lost.) add a good amount of cracked black pepper and most of the cilantro leaves. this soup keeps well and reheats nicely with the help of a flame tame.