Spicy Pecan Soup recipe

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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

Nutrition Info

602.6 calories
carbohydrate: 15.8 g
cholesterol: 89.7 mg
fat: 60.4 g
fiber: 6 g
protein: 7.4 g
saturatedFat: 18.7 g
servingSize: -
sodium: 750.5 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 cups soup

Recipe Note

This creamy and rich soup is made with pecans and chipotle in adobo sauce. This is a treasured family favorite!

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