Serves: 4
Total Calories: 1,053
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.
This Cauliflower and Pecan Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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