Cream Of Jalapeño Soup - cooking recipe

Ingredients

2 tablespoons unsalted butter
4 jalapenos, seeded and finely chopped
1 large red onion, finely chopped
4 garlic cloves, minced
2 large ripe tomatoes, cored and chopped
1 ripe avocado
2 cups half-and-half (or heavy cream if you prefer)
1 cup chicken stock
fresh cilantro
salt and pepper
1 cup grated sharp cheddar cheese

Preparation

Melt butter in large saucepan and saute jalapenos, onion, and garlic for 8- 9 minutes.
Stir in tomatoes and cook for another 7 minutes (should be saucy).
Scoop avocado flesh into a small bowl and break it up coarsely with a fork.
Add to veggies, heat briefly, then stir in half& half (or cream), chicken stock, cilantro, salt, and pepper.
Simmer for 5 minutes, stirring occasionally.
Do not boil!
Remove from heat and stir in cheese.
Adjust salt and pepper as needed.