Cream of Jalapeno Soup
Ingredients
2 tablespoons unsalted butter *See Notes
5 jalapeños stemmed, seeded, and minced, slice one and reserve for garnish
1 onion finely chopped
3 cloves garlic minced
28 ounces salsa verde or canned tomatillo puree
4 cups cold chicken broth divided
½ cup cornstarch
2 cups heavy cream or half and half
1 avocado pitted, peeled, and mashed
1 bunch cilantro stemmed and chopped, divided
salt and black pepper to taste
½ cup crumbled cotija cheese optional, for garnish
Directions
In a 4 or 6-quart Dutch oven or heavy pot, melt the butter. Add the jalapeños and onions and sauté for 5 minutes.
Add garlic and continue cooking for another 1-2 minutes, until onions are soft and translucent.
Meanwhile, whisk together 1 cup of cold chicken broth and cornstarch in a measuring cup or bowl to make a slurry (thickener). Set aside.
To the sautéed vegetables, add salsa verde (or tomatillos), remaining 3 cups chicken broth, and the cornstarch slurry.
Stir to combine and bring to a boil, stirring occasionally, until thickened.
Add heavy cream and mashed avocado and turn the heat down to simmer – low. Add 3/4 of the chopped cilantro and simmer for 5 minutes, stirring occasionally.
Season with salt and pepper to taste. Ladle into bowls and garnish with remaining cilantro, jalapeno slices, and cotija cheese just before serving.
