Pecan Soup Recipe

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Pecan Soup

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6 oz
1 large
garlic clove
4 c
chicken stock
1/2 c
heavy cream
salt and freshly ground pepper


1Preheat oven to 350 degrees.

2On a baking sheet, toast the pecans for 10-15 minutes, checking from time to time to prevent burning.

3Toss occasionally.

4In a food processor, place the pecans, garlic and about 1/2 cup of the stock.

5Turn the processor on and, with the motor running, add stock until you have a creamy consistency.

6(The mixture will absorb the stock).

7Pass the pecan-stock mixture through a sieve into a saucepan and bring to a boil.

8Add the cream, season to taste with salt and pepper and serve.

About this Recipe

Course/Dish: Cream Soups
Other Tag: Quick & Easy