Pecan Soup

1. 1

   In a large pot, melt butter in oil over medium heat.

2. 2

   Add garlic, pecans and bread.

3. 3

   Cook about 5 minutes, stirring occasionally and turning garlic and bread once, until garlic is fragrant and bread is golden.

4. 4

   Transfer half the pecan mixture, half the tomatoes, half the chilies and 1 1/2 cups milk to a blender.

5. 5

   Puree until smooth.

6. 6

   Repeat with remaining pecan mixture, tomatoes, chilies and 1 1/2 cups milk.

7. 7

   Pour mixture back into pot, along with remaining milk, salt and pepper.

8. 8

   Bring to a boil, then simmer about 3 minutes.

9. 9

   Serve hot, garnishing each bowl with a pecan half.

No additional tips available.