Cream of Pecan Soup
This rich and elegant soup comes from the Mexican state of Chihuahua, which is famous for its pecans. Make sure and grind the nuts to a paste and do not forget the final dusting of nutmeg!
1 1/2 tablespoons butter
3/4 cup minced onion
6 tablespoons tomato sauce
3 1/2 ounces pecan bits, ground to a paste in a spice or coffee grinder
3 cups low salt chicken broth
3/4 teaspoon salt, or to taste
1/3 cup cream
1 teaspoon ground nutmeg
1. Soften the onions. Melt the butter in a pot over medium heat, add the onion and cook, stirring often, until it is soft but not brown.
2. Finish preparing the soup. Add the tomato sauce and continue cooking and stirring for 2 minutes. Stir the pecan paste into the onions and tomato sauce. Stir in the chicken broth a little at a time, making sure each addition is well incorporated before adding more. Bring the soup to a boil, turn down to a simmer and cook for 10 minutes. Add the salt and then add the cream, bring the soup back to a simmer, and serve it with a dusting of nutmeg on top.