Spicy Pecan Soup

1. 1

   Melt the butter in a large saucepan over medium heat.

2. 2

   Cook and stir the onion and garlic in the butter until soft but not brown.

3. 3

   about 5 minutes.

4. 4

   Pour the chicken stock into the pot and whisk in the tomato paste, heavy cream, and lemon juice.

5. 5

   Turn the heat to high and bring the soup to a boil.

6. 6

   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.

7. 7

   Set aside 2 cups of soup.

8. 8

   Pour the rest of the soup into a blender, filling the pitcher no more than halfway full.

9. 9

   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.

10. 10

    Puree in batches until smooth and pour into a clean pot.

11. 11

    Alternately, you can use a stick blender and puree the soup right in the cooking pot.

12. 12

    Stir the reserved 2 cups of soup back into the pot and bring to a simmer and season with salt to taste.

13. 13

    Serve, hot, with a sprinkle of chopped pecans for garnish.

* Per serving · 4 servings · Values may vary.