Just returned from another of our culinary trips through Copper Canyon. this one was a great success–here is a comment I just got:
I’m still on cloud nine.What a fabulous trip.The people and all the experiences were truly memorable.You and Gustavo make a great team.Can,t wait till next Feb and Pueblo.
That is the type of trip it was–so many cool food moments and all in the majestic Copper Canyon, Mexico.
First night was a highlight –in the home of our friend Raquel in Chihuahua City wher we enjoyed this pecan soup–here is the recipe:
Pecan Chipotle Cream Soup
We enjoyed this soup with Raquel Vugay in Chihuahua, February, 2014.
This was on the first night of our culinary trip to Copper Canyon, “The Blue Corn Express”. This 8 day trip is an excursion through the kitchens and eateries of the majestic Copper Canyon from the experts at Authentic Mexico Travel.
2 Tablespoons butter
4 Tablespoons finely chopped onion (about ½ an onion)
1 or 2 cloves of garlic crushed
4 Tablespoons tomato paste
2 cups pecans
2 cups chicken broth
1 cup Mexican crema (Mexican style sour cream)
1 – 3 chipotles chile from a can- I used “Chipolte Peppers in Adobo Sauce” from La Costeña
Melt the butter in a large pan and sauté the onions. Add garlic for a bit and then the tomato paste.
Chop the nuts, stock and chipotle in a processor until liquid.
Add the nut broth liquid to the pan and stir over medium heat. Salt and pepper to taste and add crema.
Cover and cook on low heat for 5 minutes or more.
Serve topped with chopped nuts and/or strips of chipotle or other pepper or paprika or parsley as you like.
Can be served quite nicely in bread bowls.
And here are some pics from when I made it last night at home: