Pecan Soup With Chipotle Sauce
By: suely mello
Published: Saturday, January 15, 2011 - 5:36pm

Ingredients




2 tablespoons butter
2 tablespoons grated onion
1 clove garlic, crushed
4 tablespoons tomato paste
8 ounces shelled pecans
8 cups chicken stock
1 small can picled Chipotle chiles*
salt

Preparation

1 Melt the butter in a large saucepan, add the onion and sauté over medium heat until transparent. 2 Add the garlic and sauté a little bit more, but do not brown. Add the tomato paste and stir well. 3 Set aside. 4 Place the pecan in a blender and add the chicken stock and 1 tablespoon of the liquid from the can of chiles. 5 Purée and add to the tomato sauce, stirring to prevent sticking to the bottom of the pan. 6 Add salt to taste and let the soup come to a slow boil over medium heat. Cook for 5 minutes, covered. 7 Serve in individual bowls and garnish with pecan halves or with strips of Chipotle chiles.

About


Mexican spicy pecan soup.
It's published in:
http://aroundtheworldrestaurant.blogspot.com/2011/01/pecan-soup-with-chipotle-sauce.html