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Pecan Soup

Submitted by: Shara on 09/26/2002
4162 views
2.76 avg rating
424 votes
 
 
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Ingredients

6 oz pecans
1 garlic clove
4 c Chicken stock
1/2 c Heavy cream
Salt & freshly ground pepper

Directions

On a baking sheet, toast the pecans for 10-to-15 minutes checking them so they don't burn. Turn a few times.

In a food processor, place the pecans, garlic and about 1/2 cup of the stock.

Turn the processor on and, with the motor running, add stock until you have a creamy consistency. (The mixture will absorb the stock.) Push the pecan-stock mixture through a sieve into a saucepan and bring to a boil. Add the cream, season to taste with salt and pepper and serve.




Additional Information

You can use this recipe to mix almost any kind of creamy soup. Cooked carrots instead of pecans, cauliflower, all pushed through the sieve.

Servings

4

Calories

5

Time to prepare

30 min

Difficulty

Easy
 

Comments

I put toasted pecans on top as a garnish.
 
 
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