Ingredients
5-oz Jalapeños (roasted, peeled, deseeded and pureed–leaving small pieces of jalapeños)
2 Tablespoons Minced Garlic
2 Cups Diced Yellow Onions(1/4")
1 Cup Diced Green Bell Peppers (1/4")
1 Cup Red Bell Peppers (1/4")
4-oz Fresh Cilantro (take leaves off stems after weighed–about 1 bunch), chopped
2 Diced Roma Tomatoes
1/2 Gallon Water
1/4 Cup Chicken Base
3 Quarts Heavy Cream
2 Tablespoons Sea Salt
1/2 Tbsp White Ground Pepper
1/8 Lb. Unsalted Butter
1 Cup Cornstrarch
3/4 Cup Water
Preparation
Combine all ingredients at once, except cornstarch and water. Bring mixture to boil. Dissolve cornstarch in water and add to soup mixture. Reduce and simmer for 3 minutes.
