Pecan Soup

Name: Pecan Soup
Total time: 20 min
Yield: 6 servings
Cuisine: mexican
Ingredients: 4 tablespoons unsalted butter; 1 teaspoon vegetable oil; 1 large garlic clove, crushed; 8 ounces (2 cups) shelled pecans; 1 1/4-inch-thick slice of round country bread; 4 large plum tomatoes, quartered; 4 chipotle chilies in adobo, or to taste (available in most large supermarkets); 7 cups milk; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 6 pecan halves, for garnish

Recipe from El Naranjo

Adapted by Kent Black

Total Time: 20 minutes
Rating: 5(8)
Notes: Read community notes

Featured in: In Oaxaca, a Cook Creates a Stir

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Ingredients

Yield:6 servings

4tablespoons unsalted butter
1teaspoon vegetable oil
1large garlic clove, crushed
8ounces (2 cups) shelled pecans
1¼-inch-thick slice of round country bread
4large plum tomatoes, quartered
4chipotle chilies in adobo, or to taste (available in most large supermarkets)
7cups milk
1teaspoon salt
½teaspoon freshly ground black pepper
6pecan halves, for garnish

Ingredient Substitution Guide

Preparation

Step 1
In a large pot, melt butter in oil over medium heat. Add garlic, pecans and bread. Cook about 5 minutes, stirring occasionally and turning garlic and bread once, until garlic is fragrant and bread is golden.
Step 2
Transfer half the pecan mixture, half the tomatoes, half the chilies and 1½ cups milk to a blender. Puree until smooth. Repeat with remaining pecan mixture, tomatoes, chilies and 1½ cups milk.
Step 3
Pour mixture back into pot, along with remaining milk, salt and pepper. Bring to a boil, then simmer about 3 minutes. Serve hot, garnishing each bowl with a pecan half.

Ratings

5 out of 5

8 user ratings

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Caton6 years ago

An interesting, very nutty soup. Four chipotles in adobo put it solidly in deliciously-spicy territory for me, but proved too much for a few of my guests. If you're serving more timid palates, I'd halve that.

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