Pecan Soup

• 4 tablespoons unsalted butter
• 1 teaspoon vegetable oil
• 1 large garlic clove, crushed
• 8 ounces (2 cups) shelled pecans
• 1 1/4-inch-thick slice of round country bread
• 4 large plum tomatoes, quartered
• 4 chipotle chilies in adobo, or to taste (available in most large supermarkets)
• 7 cups milk
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6 pecan halves, for garnish

1. In a large pot, melt butter in oil over medium heat.
2. Add garlic, pecans and bread.
3. Cook about 5 minutes, stirring occasionally and turning garlic and bread once, until garlic is fragrant and bread is golden.
4. Transfer half the pecan mixture, half the tomatoes, half the chilies and 1 1/2 cups milk to a blender.
5. Puree until smooth.
6. Repeat with remaining pecan mixture, tomatoes, chilies and 1 1/2 cups milk.
7. Pour mixture back into pot, along with remaining milk, salt and pepper.
8. Bring to a boil, then simmer about 3 minutes.
9. Serve hot, garnishing each bowl with a pecan half.

unsalted butter, vegetable oil, garlic, pecans, country bread, tomatoes, chilies, milk, salt, freshly ground black pepper, pecan halves

Taken from cooking.nytimes.com/recipes/10750 (may not work)