Cream of Jalapeño Soup
Serve 6

7 jalapeño peppers, stemmed and seeded
2 Tbsp. Butter
1 cup finely diced sweet yellow onion
4 cloves of minced garlic
1/2 cup diced Haas avocado
2 cups diced fresh or roasted tomatoes
8 cups heavy cream
1 bunch cilantro, stemmed and chopped
sea salt and pepper to taste

Carefully mince jalapeños and chop onions, then slow cook in butter in a heavy-bottomed pan. Add garlic and stir until onions are translucent. Turn heat off and add avocados, tomatoes, and cream. Turn heat to low and carefully bring to a simmer. Cook at a gentle simmer for 30 minutes. Stir often to keep liquid from scorching. Add generous amounts of salt, cracked black pepper and cilantro. Garnish with edible flower petals and cilantro leaves.