Spicy Pecan Soup Best Dishes

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Spicy Pecan Soup

"This creamy and wealthy soup is made with pecans and chipotle in adobo sauce. This is a precious family favored!"

Ingredients :

2 tablespoons butter
half of cup minced onion
three tablespoons minced garlic
6 cups bird inventory
1 (6 ounce) can tomato paste
2 cups heavy cream
2 tablespoons lemon juice
three cups pecan pieces
three tablespoons finely chopped canned chipotle chile in adobo sauce
salt to taste
1/four cup chopped pecans for garnish

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H10M

Melt the butter in a huge saucepan over medium warmth. Cook and stir the onion and garlic in the butter till smooth but no longer brown. About five minutes.
Pour the hen inventory 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 warmth down to medium-low, add the three cups of pecan pieces and the chopped chipotle peppers, and simmer the soup till the pecans soften, about 30 minutes.
Set apart 2 cups of soup. Pour the rest of the soup right into a blender, filling the pitcher no more than halfway complete. Hold down the lid of the blender with a folded kitchen towel, and carefully begin the blender, using some brief pulses to get the contents shifting before leaving it directly to puree. Puree in batches until smooth and pour right into a easy pot. Alternately, you may use a stick blender and puree the soup right within the cooking pot.
Stir the reserved 2 cups of soup back into the pot and convey to a simmer and season with salt to flavor. Serve, hot, with a sprinkle of chopped pecans for garnish.

Notes :

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