/ Cream Soups
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.
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.