Toasted pecan soup
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Toasted pecan soup
  Dessert    Pecans    Soups  
Last updated 6/12/2012 1:26:49 AM. Recipe ID 61422. Report a problem with this recipe.
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      Title: Toasted pecan soup
 Categories: Soup, Dessert
      Yield: 4 Servings
 
 
    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
  
  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 isevaporated 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]
  
  




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Recipe ID 61422 (Apr 03, 2005)

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