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My review
Spicy Pecan Soup
ArtistColumbus
"This creamy and rich soup is made with pecans and chipotle in adobo sauce. This is a treasured family favorite!"
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Ingredients
1 h 10 m servings 603 calsOriginal recipe yields 8 servings (8 cups soup)
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Directions
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- 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.
- 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.
- 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.
- 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.
Nutrition Facts
Per Serving: 603 calories; 60.4 g fat; 15.8 g carbohydrates; 7.4 g protein; 90 mg cholesterol; 750 mg sodium. Full nutrition
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Reviews
Read all reviews 1116 Ratings
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Most helpful positive review
10/13/2010
Oh bliss! I'm a definite pecan-lover, so this soup sounded like something I would like. Took the advice of KymInNM and left out tomato paste, and that of Nuttycat22 and roasted the pecans firs...
Most helpful critical review
8/3/2015
The taste was excellent but it was watery and the peacons were an odd texture with this. I am going to strain the liquid, discard the pecans, and add cooked chicken then reheat and serve. I on...
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10/13/2010
Oh bliss! I'm a definite pecan-lover, so this soup sounded like something I would like. Took the advice of KymInNM and left out tomato paste, and that of Nuttycat22 and roasted the pecans firs...
1/7/2009
This was very good and easy to make, but it wasn't quite as interesting as I thought it would be. It tasted like tomato-chipotle soup; the pecans added more texture than flavor. I used veg broth...
8/26/2010
I haven't made it yet but am anxious too! After reading the recipe and the reviews it seemed to me that if you toast the Pecans, it might add a depth of flavor that you are missing. I am going ...
8/24/2010
This was okay but it lacked something I thought. The blended pecans resembled ground beef which was deceiving. Maybe I would have liked it better with meat? I'm not sure? It wasn't bad and it wa...
1/5/2009
I got a little heavy handed on the chipotle's, so I put some sour cream on the table, but being from New Mexico, none of my guests thought it was too hot. Tasty and different. A nice company sou...
8/3/2015
The taste was excellent but it was watery and the peacons were an odd texture with this. I am going to strain the liquid, discard the pecans, and add cooked chicken then reheat and serve. I on...