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| Reata's Jalopeno and Cilantro Soup 2 Tbsp. corn oil 3 jalapenos -- diced 1/2 Spanish onion -- diced 1 avocado -- peeled and diced 16 Ounces Tomatoes, Whole -- (16 oz.) diced 8 C. heavy cream Salt -- to taste Black pepper -- to taste White pepper -- to taste 1/2 tsp. Garlic -- diced 1/2 bunch chopped cilantro Heat oil and saute jalapenos and onion. Add avocado and tomatoes and their juice and bring to a boil. Add all remaining ingredients and reduce, over a happy simmer, by 25 percent. You'll end up with about 8 to 81/2 cups. Adjust seasonings and stir in cilantro. Serve immediately. Notes: This recipe is from the Fort Worth Star Telegram Newspaper. Source: http://www.copykat.com/
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