Pecan soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Pecans |
| 4 | cups | Chicken stock |
| ½ | cup | Heavy cream |
| 1 | large | Garlic clove |
| Salt & freshly ground pepper | ||
Directions
This is a wonderful fall soup, and only 200 calories per serving.
PREHEAT OVEN TO 350F. ON a baking sheet, toast the pecans for 10-to-15 minutes, checking from time to time to prevent burning. Toss occasionally. In a food processor, place the pecans, garlic and about ½ 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.) Pass 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. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
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