Mexican Pecan Soup

author: caglepc

created: 2004-10-19 20:32:30



from New York Times 8.14.02 Adapted from El Naranjo, Oaxaca, Mexico A wonderful, rich soup that's incredibly easy to make.


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 (available in most large supermarkets) 7 cups milk 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 6 pecan halves, for garnish. 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.