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Ingredients
4 tablespoons unsalted butter
1 teaspoon vegetable oil
1 large garlic clove, crushed
8 ounces (2 cups) shelled pecans
1 ¼-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
½ teaspoon freshly ground black pepper
6 pecan halves, for garnish
Nutritional analysis per serving (6 servings)
26 grams carbs; 49 milligrams cholesterol; 554 calories; 21 grams monosaturated fat; 10 grams polyunsaturated fat; 13 grams saturated fat; 46 grams fat; 5 grams fiber; 1024 milligrams sodium; 14 grams protein; 19 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot, melt butter in oil over medium heat. Add garlic, pecans and bread. Cook about 5 minutes, stirring occasionally and turning garlic and bread once, until garlic is fragrant and bread is golden.
- Step 2
Transfer half the pecan mixture, half the tomatoes, half the chilies and 1 ½ cups milk to a blender. Puree until smooth. Repeat with remaining pecan mixture, tomatoes, chilies and 1 ½ cups milk.
- Step 3
Pour mixture back into pot, along with remaining milk, salt and pepper. Bring to a boil, then simmer about 3 minutes. Serve hot, garnishing each bowl with a pecan half.
Private Notes
Comments
An interesting, very nutty soup. Four chipotles in adobo put it solidly in deliciously-spicy territory for me, but proved too much for a few of my guests. If you're serving more timid palates, I'd halve that.