Pecan Soup

5.0(9)

by Kent Black

MexicanDinner, Easy, Lunch, Quick, Weeknight, Appetizer, Main Course

Servings

6 servings

Total time

20 min

Calories / serving

554 kcal

Ingredients (11)

serves

4 tablespoons unsalted butterbutter
1 teaspoon vegetable oilvegetable-oil
1 large garlic clove, crushedgarlic
8 ounces (2 cups) shelled pecanspecan
1 1/4-inch-thick slice of round country breadbread
4 large plum tomatoes, quarteredtomato
4 chipotle chilies in adobo, or to taste (available in most large supermarkets)chipotle
7 cups milkmilk
1 teaspoon saltsalt
1/2 teaspoon freshly ground black pepperpepper
6 pecan halves, for garnishpecan

Instructions (3 steps)

01In 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.
02Transfer half the pecan mixture, half the tomatoes, half the chilies and 1 1/2 cups milk to a blender. Puree until smooth. Repeat with remaining pecan mixture, tomatoes, chilies and 1 1/2 cups milk.
03

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Rich recipe — supports nutrition-aware planning.