By Kelly Bogard
A few weeks ago, I shared a recipe for Potato Soup Mix in a Jar that I gave to my co-workers for Christmas. After returning from the holidays, I was met with rave reviews from all who had tried it. So, when I was asked to cook up another soup to keep us warm during these winter months, I jumped at the chance.
Nathan Smith suggested I try Reata’s Jalapeno Cilantro Soup. I’ve heard through the grapevine that this is a delicious soup. And, since jalapenos and cilantro are two of my husband’s favorite ingredients, I decided to give it try. This is a creamy, silky soup with tons of fresh veggies to give it amazing flavor.
For Reata’s Jalapeno Cilantro Soup, you will need…
1⁄2 tbsp. unsalted butter
5 jalapeño peppers, seeded and minced
2 tbsp. garlic, minced
3⁄4 cup red onion, finely chopped
1 avocado, peeled and diced
4 Roma tomatoes, diced
8 cups heavy cream (use the highest fat content available)
freshly ground black pepper
1 bunch cilantro, stemmed and chopped
This recipe involves lots of dicing and chopping, so make sure you have a good veggie knife on hand.
Finally, return the pot to the heat and let the soup simmer for about 15 minutes. Stir occasionally to reduce the soup down to your desired thickness, and mix in the chopped cilantro just before serving.
The original Reata opened in 1995 in Alpine, followed by a second location in Fort Worth. They pride themselves on their “Legendary Texas Cuisine,” and let me tell you, this soup is definitely legendary. Next time you are out around their way, stop by and see the great people at Reata. You won’t be disappointed. If it’s too far of a drive, you also can subscribe to the Reata newsletter for more of their fantastic recipes.
From all of us at Texas Table Top, enjoy!
Recipe: Reata’s Jalapeno Cilantro Soup
Summary: Creamy, Texas-style comfort food with a kick
- 1⁄2 tbsp. unsalted butter
- 5 jalapeño peppers, seeded and minced
- 2 tbsp. garlic, minced
- 3⁄4 cup red onion, finely chopped
- 1 avocado, peeled and diced
- 4 Roma tomatoes, diced
- 8 cups heavy cream (use the highest fat content available)
- kosher salt
- freshly ground black pepper
- 1 bunch cilantro, stemmed and chopped
- In a large stockpot, heat the butter over medium heat.
- Sauté the jalapeños, onions and garlic for about 10 minutes, or until the onions are translucent and the peppers turn soft.
- Remove from heat and add the avocado, tomatoes and cream.
- Lower the heat and return the pot to the stove, stirring constantly so the cream doesn’t separate.
- Slowly bring the soup back to a simmer, cooking to reduce by about 30 percent. Stir often to prevent scorching or sticking.
- Season with salt and pepper.
- Just before serving, add the cilantro, reserving about one teaspoon per serving for garnish.
- Sprinkle with the reserved chopped cilantro and serve.
Cooking time (duration): 45 minutes
Number of servings (yield): 6
Recipe courtesy of Reata Restaurant, www.reata.net.