Cauliflower and Pecan Soup
Crema de Coliflor y PacanaCauliflower and toasted pecans are blended to create this enchanting creamy soup from central Mexico.
Equipment
Ingrediënten
Makes 4 servings
- 2 teaspoons olive oil
- 2 teaspoons unsalted butter
- ½ medium white onion chopped
- ½ cup pecan pieces
- 1 141⁄2-ounce can fat-free reduced-sodium chicken broth
- ½ cup whole milk
- ½ medium about 1-pound cauliflower, separated into florets
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground pepper or to taste
- ½ jalapeño chile seeded, veins removed, and finely minced
Instructies
- 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.
- 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.
Notes / Tips / Wine Advice:
Serve hot with minced chile sprinkled on top.
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