Walnut Soup with Chipotle

A rich walnut soup with a spicy touch of chipotle chili.
Ingredients
6
Servings
  • 2 tablespoons unsalted butter  2 tablespoons unsalted butter
  • 2 tablespoons onion, finely chopped 2 tablespoons onion, finely chopped
  • 1 clove garlic, mashed 1 clove garlic, mashed
  • 3 tablespoons tomato paste 3 tablespoons tomato paste
  • 1/4 kilos nut  , peeled 1/4 kilos nut , peeled
  • 8 cups chicken broth  8 cups chicken broth
  • 1 canned chipotle pepper, pickled
Preparation
50 mins
0 mins
Low
  • Melt the butter in a large pot and add the onion. Sauté over low heat until translucent and then add the garlic, being careful not to burn it. Incorporate the tomato paste and mix well.
  • Blend the walnuts in a food processor with the chicken broth and 1 tablespoon of the liquid from the canned chipotle chiles.
  • Put the liquid in the pot with the onion, stirring continuously to prevent sticking to the bottom. Add salt and pepper to taste and let it boil over medium-low heat.
  • Cover the pot and let it continue cooking for 5 more minutes.
  • Serve in bowls and garnish with walnut halves or strips of chipotle chili.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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