Pecan Soup

Name: Pecan Soup
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

11 ingredients

9 steps

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

Directions

1

In a large pot, melt butter in oil over medium heat.
2

Add garlic, pecans and bread.
3

Cook about 5 minutes, stirring occasionally and turning garlic and bread once, until garlic is fragrant and bread is golden.
4

Transfer half the pecan mixture, half the tomatoes, half the chilies and 1 1/2 cups milk to a blender.
5

Puree until smooth.
6

Repeat with remaining pecan mixture, tomatoes, chilies and 1 1/2 cups milk.
7

Pour mixture back into pot, along with remaining milk, salt and pepper.
8

Bring to a boil, then simmer about 3 minutes.
9

Serve hot, garnishing each bowl with a pecan half.