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Cauliflower and Pecan Soup |
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Serves: 4
Print this Recipe
(Crema de Coliflor y Pacana)
Category: Puréed Soups
Cauliflower and toasted pecans are blended to create this enchanting creamy soup from central Mexico.
2 teaspoons olive oil
2 teaspoons unsalted butter
1/2 medium white onion, chopped
1/2 cup pecans pieces
1 (14 1/2-ounce) can fat-free reduced-sodium chicken broth
1/2 cup whole milk
1/2 medium (about 1-pound) cauliflower, separated into florets
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
1/2 jalapeño pepper, seeded, veins removed, and finely minced
1. In a large saucepan, heat the oil and butter over medium heat and cook the onion until softened, 3 to 4 minutes. Add the pecans, and cook, stirring, 45 seconds, being careful not to scorch them. Add the broth, milk, cauliflower, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer until the cauliflower is very tender, about 15 minutes.
2. Transfer the soup to a blender or food processor and purée until smooth. Return the soup to the pan and stir in the pepper. Bring to a boil, uncovered, over medium-low heat, stirring frequently, until steaming hot, 3 to 4 minutes. Serve hot with minced chile sprinkled on top.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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