Spicy Pecan Soup
Serves: 6
Leola Gaylord
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
47
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Butter1 cup
Onion (minced)3 tbsps
Garlic (minced)6 cups
Chicken Stock170 g
Tomato Paste (can)2 cups
Heavy Cream2 tbsps
Lemon Juice3 cups
Pecan PiecesDirections:
1
Melt the butter in a large saucepan over medium heat
2
Cook and stir the onion and garlic in the butter until soft but not brown
3
About 5 minutes
4
Pour the chicken stock into the pot and whisk in the tomato paste, heavy cream, and lemon juice
5
Turn the heat to high and bring the soup to a boil
6
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
7
Set aside 2 cups of soup
8
Pour the rest of the soup into a blender, filling the pitcher no more than halfway full
9
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
10
Puree in batches until smooth and pour into a clean pot
11
Alternately, you can use a stick blender and puree the soup right in the cooking pot
12
Stir the reserved 2 cups of soup back into the pot and bring to a simmer and season with salt to taste
13
Serve, hot, with a sprinkle of chopped pecans for garnish