Spicy Pecan Soup

Directions

1. 1
   Melt the butter in a large saucepan over medium heat.
2. 2
   Cook and stir the onion and garlic in the butter until soft but not brown.
3. 3
   about 5 minutes.
4. 4
   Pour the chicken stock into the pot and whisk in the tomato paste, heavy cream, and lemon juice.
5. 5
   Turn the heat to high and bring the soup to a boil.
6. 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. 7
   Set aside 2 cups of soup.
8. 8
   Pour the rest of the soup into a blender, filling the pitcher no more than halfway full.
9. 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. 10
    Puree in batches until smooth and pour into a clean pot.
11. 11
    Alternately, you can use a stick blender and puree the soup right in the cooking pot.
12. 12
    Stir the reserved 2 cups of soup back into the pot and bring to a simmer and season with salt to taste.
13. 13
    Serve, hot, with a sprinkle of chopped pecans for garnish.