Directions:
- In a large, heavy saucepan, heat the butter over medium heat. Add the jalapenos, onions and garlic and saute, stirring, until the vegetables are soft. Remove the pan from the heat and stir in the avocados, tomatoes and cream. Lower the temperature and return the pan to the heat, watching and stirring so the cream does not separate. Bring the soup slowly back to a simmer and cook for about 30 minutes to reduce by one third and to blend flavors. Be sure to stir the soup occasionally to prevent sticking or scorching. Season with salt and pepper.
- Just before serving stir the chopped cilantro leaves into the soup, reserving some for garnish. Ladle soup into bowls and garnish with remaining cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1952.09 Kcal (8173 kJ) | ||
| Calories from fat | 1812.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 201.36g | 310% | |
|---|---|---|---|
| Cholesterol | 680.5mg | 227% | |
| Sodium | 201.88mg | 8% | |
| Potassium | 1368.49mg | 29% | |
| Total Carbs | 36.76g | 12% | |
| Sugars | 8.43g | 34% | |
| Dietary Fiber | 10.45g | 42% | |
| Protein | 14.22g | 28% | |
| Vitamin C | 81.7mg | 136% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.1mg | 6% | |
| Calcium | 363.2mg | 36% | |
| Amount Per 100 g | |||
| Calories | 238.57 Kcal (999 kJ) | ||
| Calories from fat | 221.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.61g | 310% | |
|---|---|---|---|
| Cholesterol | 83.16mg | 227% | |
| Sodium | 24.67mg | 8% | |
| Potassium | 167.24mg | 29% | |
| Total Carbs | 4.49g | 12% | |
| Sugars | 1.03g | 34% | |
| Dietary Fiber | 1.28g | 42% | |
| Protein | 1.74g | 28% | |
| Vitamin C | 10mg | 136% | |
| Iron | 0.1mg | 6% | |
| Calcium | 44.4mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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