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    Cream of Jalapeño Avocado Soup

    Serves 10-12

    • 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.