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This elegant soup was served at Grady Spears' Reata restaurant in Fort Worth. The Reata, which was on the top floor of the Bank One Tower, was closed after the 37-story building was heavily damaged by a tornado in 2000. The Reata is now located in downtown Fort Worth's Sundance Square.

• 1-1/2 tablespoons unsalted butter
• 5 fresh jalapenños, stemmed and seeded
• 3/4 cup finely chopped onion
• 3 cloves garlic, minced
• 1 avocado, peeled and diced
• 2 cups chopped peeled and seeded tomatoes
• 8 cups heavy cream
• 1 bunch cilantro, stemmed and chopped
• Salt and freshly ground black pepper to taste

Mince the jalapeños and set aside. In a large heavy saucepan, heat the butter over medium heat. Add the jalapeños, onion and garlic and sauté, stirring, until vegetables are softened (not browned).

Remove the pan from heat and stir in the avocado, tomatoes and cream. Lower the temperature and return pan to heat, watching and stirring so the cream does not separate. Bring the soup slowly back to a simmer and cook for about 35 to 40 minutes to reduce by one-third. Be sure to stir occasionally to prevent scorching.

Season with salt and pepper. Just before serving, stir in the chopped cilantro, reserving some for garnish. Ladle soup into bowls and garnish with the remaining cilantro.

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Note: Grady Spears is a great Texas chef. He has several cookbooks to his credit, among them A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos, which is highly recommended.