A hot, silky pecan cream soup built on onion, celery, and garlic. It tastes like toasted nuts and gentle dairy richness, finished with a subtle smoky note from pasilla chili. Elegant without the fuss: smooth texture, deep flavor.
This pecan cream soup lives or dies by the toast. Toast the pecans in a dry skillet for 3 minutes, stirring often, until they smell sweet and nutty and look lightly golden. Reserve a little for finishing.
Open the pasilla chili, remove the seeds, and toast it for
Turn what you find into an experience you can actually bring to your kitchen.
Melt the butter in a pot and sauté the onion, celery, and garlic for 6 minutes, until soft and translucent, without deep browning.
Add the flour and cook for 1 minute, stirring to remove the raw taste. Add the broth, milk, salt, pepper, and toasted pecans. Simmer gently for 10 minutes, until the nuts soften and the liquid gains body.
Blend the soup with most of the pasilla chili until very smooth. Pass it through a fine-mesh strainer for a silky texture with no nutty grit.
Return the soup to the pot, stir in the cream, and warm for 2 minutes, without boiling hard. Serve hot with the reserved pecans and a few thin strips of pasilla chili on top.
