Recipes » Soup and Stews » Mexican Pecan Soup

Ingredients (From El Naranjo, Oaxaca, Mexico)

•  4 tablespoons unsalted butter
• 1 teaspoon vegetable oil
• 1 large garlic clove, crushed
• 8 ounces (2 cups) shelled pecans
• 1 1/4-inch-thick slice of round country bread
• 4 large plum tomatoes, quartered
• 4 chipotle chilies in adobo, or to taste
• 7 cups milk
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6 pecan halves, for garnish.

Preparation

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.

2. Transfer half the pecan mixture, half the tomatoes, half the chilies and 1 1/2 cups milk to a blender. Purée until smooth. Repeat with remaining pecan mixture, tomatoes, chilies and 1 1/2 cups milk.

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.

Yield: 6 servings.