• 8servings
  • 50minutes
  • 603calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, C, D, P
MineralsNatrium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 1/2 cup minced onion

  3. 3 tablespoons minced garlic

  4. 6 cups chicken stock

  5. 1 (6 ounce) can tomato paste

  6. 2 cups heavy cream

  7. 2 tablespoons lemon juice

  8. 3 cups pecan pieces

  9. 3 tablespoons finely chopped canned chipotle chile in adobo sauce

  10. salt to taste

  11. 1/4 cup chopped pecans for garnish

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.


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