Free Recipe Toasted Pecan Soup
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Toasted Pecan Soup Recipe
2-1/4 c Shelled pecans
2 tb Unsalted butter
1/4 c Chopped shallot
1 c Leek; chopped, white portion
-only
1/2 c Chopped fennel bulb; or
-celery
1/4 c Light brown sugar; packed
1 ts Ground cinnamon
1 tb Chopped fresh thyme
1 Bay leaf
6 c Chicken broth; low salt,
-canned
Salt
Freshly ground white pepper
3/4 c Whipping cream
1 tb Worcestershire sauce
2 tb Bourbon; or sherry
Toasted Pecan Soup Preparation
Spread the pecans in an ovenproof pan and toast in the oven, stirring frequently, until lightly browned and fragrant, about 15 minutes. Chop coarsely and set aside. 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 minutes. Add 2 cups of the toasted pecans (reserve the rest for garnish), brown sugar, cinnamon, thyme, and bay leaf and cook, stirring frequently, for about 5 minutes. Stir in the broth and bring almost to a boil over medium heat. Season to taste with salt and pepper. Reduce the heat to low and simmer, uncovered, until the pecans are very tender, about 2 hours. Discard the bay leaf. Working in batches, if necessary, transfer the soup to a food processor or blender and puree until smooth. Pour the soup into a clean pot and bring to a boil over high heat. Reduce the heat to low, stir in the cream, Worcestershire, and bourbon or sherry and simmer until the alcohol is evaporated about 2 minutes. To serve hot, ladle into preheated soup bowls and garnish with the reserved toasted pecans. Alternatively, pour into a container and refrigerate, uncovered, until cool, then tightly cover and store for up to 3 days. Slowly reheat before garnishing and serving; do not boil. To serve cold, pour into a container and refrigerate, uncovered, until cool, then tightly cover and chill for at least 2 hours or as long as 3 days. Remove from the refrigerator about 25 minutes before serving. Ladle into chilled bowls and garnish. Serves 6 to 8 as a soup course, or 3 or 4 as a main dish. [mc-recipe: patH 01 Oct 96] Recipe By : James McNair”s Soups (c) 1990 SF: Chronicle Posted to MC-Recipe Digest V1 #244 Date: Mon, 14 Oct 1996 20:59:20 -0700 (PDT) From: patH <phannema@wizard.ucr.edu> NOTES : Worth every calorie-laden spoonful to a pecan lover like me! Also try this savory soup with cashews, hazelnuts, macadamias, or other nuts. – JMcN
Cooking Temperature:
Recipe Serves: 4
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