This pecan and sautéed onion soup recipe from Chef Leif Benson, CEC, AAC – Chef Emeritus with Pro Chefs Oregon is one for the (recipe) books!

Pecan and Sautéed Onion Soup

Serves: 2 quarts

  • 3 Tbsp. pecan oil
  • 1 Cup sweet onion, diced
  • 3 Cloves fresh garlic, crushed
  • 6 Oz tomato paste
  • 1½ quarts chicken stock
  • 2 Cups half & half
  • 2 Chipotle in adobo peppers, to taste
  • 2-3 Cups pecan, pieces
  • 3 Tbsp. lime juice
  • Salt and pepper, for taste
  1. Sauté onion and garlic in Pecan Oil until translucent.
  2. Add tomato paste and Chipotle, stir,
  3. Add the chicken stock and half & half.
  4. Bring to a boil then turn down to a simmer.
  5. Add pecan pieces and simmer for 30 min.
  6. Puree half the soup until smooth then add back to combine.
  7. Finish with fresh lime juice for taste.
  8. Garnish with chopped pecans and nut oil.