Instructions

• Place raw pecans in a bowl and cover with filtered water. Let soak for 30 minutes. Drain and place in a blender with ½ cup water. Puree and continue to add water until the pecans are smooth and have a cream consistency. Set aside.
• Preheat oven to 425˚F. Remove the husk from the tomatillos (see note) and slice in half. Chop the onion and chili pepper. Place the tomatillos in a roasting pan along with the onion, chili pepper, and garlic. Toss with olive oil and a sprinkle of salt. Roast until everything is tender and the tomatillos are starting to brown, 20 to 25 minutes.
• Place the roasted tomatillos in a blender along with ½ cup of the pecan cream, cilantro, and lime juice. Puree until smooth, adding a bit more pecan cream until it reaches soup consistency. Taste and add salt or a bit of sweetener if desired (the tomatillos can be tart.) Place soup in a pot and heat until just warm. Divide the soup into two bowls and serve with a drizzle of pecan cream and extra cilantro.