Dish it up, baby, and don’t be stingy with the jalapeños.” – Grey Owl on facing life
From the Texas mountains to the sea, this spicy soup travels well
The original Reata Restaurant was in Alpine, Texas, nestled in the southern end of the Davis Mountains. It now resides in Fort Worth and is home to Cowboy Chef Grady Spears and his Jalapeño Cream Soup.
This soup also took up residence in Galveston for a few years as one of the lunch choices at Mod Coffeehouse in the island’s downtown.
Simple and easy to make, it’s an elegant addition to any Texas-style meal or as a meal itself.
Reata’s Jalapeño Cream Soup
11⁄2 tablespoons unsalted butter
5 fresh jalapeños, stemmed and seeded
3⁄4 cup finely chopped onion
3 garlic cloves, minced
1 avocado, peeled and diced
2 cups tomatoes, chopped, peeled and seeded (Cherry tomatoes can be substituted and don’t need to be seeded.)
8 cups heavy cream
1 bunch cilantro, stemmed and chopped
Salt and freshly ground pepper to taste
MINCE the jalapeños and set aside. In a large, heavy saucepan, heat the butter over medium heat. Add the jalapeños, onion and garlic and sauté, stirring, until vegetables are softened (not browned).
REMOVE the pan from heat and stir in the avocado, tomatoes and cream. Lower the temperature and return pan to heat, watching and stirring so the cream does not separate. Bring the soup slowly back to a simmer and cook, uncovered, for about an hour or until reduced by one-third. Be sure to stir occasionally to prevent scorching.
SEASON with salt and pepper. Just before serving, stir in the chopped cilantro, reserving some for garnish. Ladle soup into bowls and garnish with the remaining cilantro.