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    You are in: Home / Recipes / Cream of Jalapeno Soup Recipe
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    Cream of Jalapeno Soup

    Cream of Jalapeno Soup. Photo by Rita~

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Aunt Cookie's Note:

    I feel guilty just posting this recipe...2 quarts of heavy cream!! I guess it is low carb, though. Low carb = healthy, right? This comes from the Reata Restaurant, by way of "Best American Recipes."

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    Units: US | Metric


    1. 1
      Melt the butter in a large saucepan on medium heat. Saute onion, jalapenos, and garlic for 5 minutes.
    2. 2
      Remove from the heat and stir in tomato, avocado, and cream.
    3. 3
      Bring the mixture slowly to a simmer on low, making sure the cream doesn't separate. Cook for 1/2 hour to reduce by 1/3, stirring to prevent scorching.
    4. 4
      Add salt and pepper to taste. Before serving, stir in cilantro, saving some for garnish.

    Browse Our Top Bisques/Cream Soups Recipes

    Ratings & Reviews:

    • on August 30, 2006


      I suggest using 1 1/2 cups broth (making it less carbs) reduce to half then add heavy cream just before serving. Cooking this with all cream for 30 minutes is very hard to keep from curdling. As mine did. Hey it gave it texture. LOL! I did process in a blender for a smooth soup which took care of it. I did make 1/4 of the recipe adding some shredded cheddar cheese on top with cilantro at serving. Take heed when making this. But do make it!

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    Nutritional Facts for Cream of Jalapeno Soup

    Serving Size: 1 (334 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 897.6
    Calories from Fat 846
    Total Fat 94.0 g
    Saturated Fat 56.7 g
    Cholesterol 331.7 mg
    Sodium 112.0 mg
    Total Carbohydrate 12.5 g
    Dietary Fiber 2.7 g
    Sugars 2.3 g
    Protein 6.1 g

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