Pecan Soup with Chipotle

Rachel with her delicious pecan chipotle soup--served to us in bread bowls in her home in Chihuahua

Rachel with her delicious pecan chipotle soup–served to us in bread bowls in her home in Chihuahua.

Pecan Chipotle Cream Soup

 

We enjoyed this soup with Raquel Vugay in Chihuahua, February, 2014.

This was on the first night of our culinary trip to Copper Canyon, “The Blue Corn Express”.  This 8 day trip is an excursion through the kitchens and eateries of the majestic Copper Canyon from the experts at Authentic Mexico Travel.

 

Ingredients:

2 Tablespoons butter

4 Tablespoons finely chopped onion (about ½ an onion)

1 or 2 cloves of garlic crushed

4 Tablespoons tomato paste

2 cups pecans

2 cups chicken broth

1 cup Mexican crema (Mexican style sour cream)

1 – 3 chipotles chile from a can- I used “Chipolte Peppers in Adobo Sauce” from La Costeña

 

Melt the butter in a large pan and sauté the onions. Add garlic for a bit and then the tomato paste.

 

Chop the nuts, stock and chipotle in a processor until liquid.

 

Add the nut broth liquid to the pan and stir over medium heat. Salt and pepper to taste and add crema.

 

Cover and cook on low heat for 5 minutes or more.

 

Serve topped with chopped nuts and/or strips of chipotle or other pepper or paprika or parsley as you like.

 

Can be served quite nicely in bread bowls.