Spicy Pecan Soup recipe
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Ingredients
- 2 tablespoons butter ½ cup minced onion 3 tablespoons minced garlic 6 cups chicken stock 1 (6 ounce) can tomato paste 2 cups heavy cream 2 tablespoons lemon juice 3 cups pecan pieces 3 tablespoons finely chopped canned chipotle chile in adobo sauce salt to taste ¼ cup chopped pecans for garnish
Nutrition Info
- 602.6 caloriescarbohydrate: 15.8 gcholesterol: 89.7 mgfat: 60.4 gfiber: 6 gprotein: 7.4 gsaturatedFat: 18.7 gservingSize: -sodium: 750.5 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Spicy Pecan Soup
Directions
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Melt the butter in a large saucepan over medium heat. Cook and stir the onion and garlic in the butter until soft but not brown. about 5 minutes.
Pour the chicken stock into the pot and whisk in the tomato paste, heavy cream, and lemon juice. Turn the heat to high and bring the soup to a boil. Turn the heat down to medium-low, add the 3 cups of pecan pieces and the chopped chipotle peppers, and simmer the soup until the pecans soften, about 30 minutes.
Set aside 2 cups of soup. Pour the rest of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the contents moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
Stir the reserved 2 cups of soup back into the pot and bring to a simmer and season with salt to taste. Serve, hot, with a sprinkle of chopped pecans for garnish.