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| Home -> [Fruits, Soups & Stews] -> [Pecan soup Recipe] |
Pecan soup
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Fruits, Soups & Stews |
Rating: |
0 |
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Ingredients:
| 6
| oz | Pecans | | 1
| large | Garlic clove | | 4
| cup | Chicken stock | | 1/2
| cup | Heavy cream | | | Salt & freshly ground pepper |
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Procedures:
| 1 | This is a wonderful fall soup, and only 200 calories per serving. | | 2 | preheat oven to 350°F. | | 3 | On a baking sheet, toast the pecans for 10-to-15 minutes, checking from time to time to prevent burning. | | 4 | Toss occasionally. | | 5 | In a food processor, place the pecans, garlic and about ?cup of the stock. | | 6 | Turn the processor on and, with the motor running, add stock until you have a creamy consistency. | | 7 | (the mixture will absorb the stock). | | 8 | Pass the pecan-stock mixture through a sieve into a saucepan and bring to a boil. | | 9 | Add the cream, season to taste with salt and pepper and serve. |
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