I love this cilantro soup! It makes my heart sing; it makes my life complete!
It's best served as an appetizer, and will make 8 1 cup servings. I'm certainly thinking next time I may drop some salad size shrimp in it for a main course.
In a large stock pot, heat the butter on medium heat. Saute the onions, jalapenos, and garlic until the onions are translucent. Remove from heat and add avocado, tomatoes, water, and cream.
Lower the heat to medium/low and return the pot to stove. Stirring often, slowly bring the soup to a simmer, cooking long enough to reduce the soup by roughly 30 percent. Season with salt and pepper to taste.
Just before serving, add chopped cilantro, reserving 1 teaspoon per serving for garnish.
I hope you love it as much as I do! It's unlike any soup I've ever tried.
Nutritional Info for 8 Servings
Amount Per Serving
Total Fat 72.3 g
Saturated Fat 43.4 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 21.9 g
Cholesterol 252.2 mg
Sodium 90.5 mg
Potassium 278.5 mg
Total Carbohydrate 10.8 g
Dietary Fiber 2.1 g
Sugars 0.6 g
Protein 5.3 g