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  1. Exported from MasterCook

  2. Toasted Pecan Soup

  3. Recipe By : James McNair's Soups (c) 1990 SF: Chronicle

  4. 4 Preparation Time :

  5. Categories : Soup Dessert

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 2 1/4 cups shelled pecans

  8. 2 tablespoons unsalted butter

  9. 1/4 cup chopped shallot

  10. 1 cup leek -- chopped

  11. white portion only

  12. 1/2 cup chopped fennel bulb -- or celery

  13. 1/4 cup light brown sugar -- packed

  14. 1 teaspoon ground cinnamon

  15. 1 tablespoon chopped fresh thyme

  16. 1 bay leaf

  17. 6 cups chicken broth -- low salt

  18. canned Salt

  19. Freshly ground white pepper

  20. 3/4 cup whipping cream

  21. 1 tablespoon Worcestershire sauce

  22. 2 tablespoons bourbon -- or sherry

  23. Spread the pecans in an ovenproof pan and toast in the oven, stirring

  24. frequently, until lightly browned and fragrant, about 15 minutes. Chop

  25. coarsely and set aside.

  26. In a soup pot, melt the butter over low heat. Add the shallot, leek, and fennel or celery and cook, stirring frequently, until tender, about 10

  27. minutes.

  28. Add 2 cups of the toasted pecans (reserve the rest for garnish), brown sugar,

  29. cinnamon, thyme, and bay leaf and cook, stirring frequently, for about 5

  30. minutes. Stir in the broth and bring almost to a boil over medium heat. Season

  31. to taste with salt and pepper. Reduce the heat to low and simmer, uncovered,

  32. until the pecans are very tender, about 2 hours. Discard the bay leaf.

  33. Working in batches, if necessary, transfer the soup to a food processor or blender and puree until smooth.

  34. Pour the soup into a clean pot and bring to a boil over high heat. Reduce the

  35. heat to low, stir in the cream, Worcestershire, and bourbon or sherry and simmer until the alcohol is evaporated about 2 minutes.

  36. To serve hot, ladle into preheated soup bowls and garnish with the reserved

  37. toasted pecans. Alternatively, pour into a container and refrigerate,

  38. uncovered, until cool, then tightly cover and store for up to 3 days. Slowly

  39. reheat before garnishing and serving; do not boil.

  40. To serve cold, pour into a container and refrigerate, uncovered, until cool,

  41. 2 hours or as long as

  42. 3 days. Remove

  43. from the refrigerator about 25 minutes before serving. Ladle into chilled

  44. bowls and garnish.

  45. 6 to 8 as a soup course, or 3 or 4 as a main dish.

  46. 01 Oct

  47. - - - - - - - - - - - - - - - - - - NOTES : Worth every calorie-laden spoonful to a pecan lover like me! Also try

  48. this savory soup with cashews, hazelnuts, macadamias, or other nuts. -- JMcN

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