Description
This creamy and rich soup is made with pecans and chipotle in adobo sauce. This is a treasured family favorite!
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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 8