Southern Cream of Pecan Soup
Source of Recipe
The National Pecan Marketing Council, Inc.
List of Ingredients
2 cups chicken stock
2 tablespoons unsalted butter
3 tablespoons onion, finely chopped
1 tablespoon all-purpose flour
1/2 teaspoon salt
white pepper, freshly ground, to taste
pinch nutmeg, freshly grated
1 cup pecans * see note
1 small sprig celery leaves
1 1/2 cups light cream ** see note
4 small sprigs mint
Recipe
Make chicken stock or use bouillon cubes. Melt butter in heavy medium saucepan over medium heat. When foam subsides, add onion; reduce heat to low. Saute onion, stirring frequently, until soft but not browned, about 5 minutes. Stir in flour until thoroughly blended; cook, stirring, over low heat 1 minute. Gradually pour in 2 cups stock, stirring constantly. Stir in salt, pepper to taste, and nutmeg; add pecans and sprig of celery leaves. Increase heat under saucepan to medium; heat soup to boiling. Reduce heat to low; simmer soup gently 10 minutes, stirring occasionally. Stir in cream; simmer over very low heat 5 minutes. Taste for seasoning; adjust with salt and pepper if desired. Ladle soup into individual warmed bowls. Serve at once.
Notes:
* finely ground (1 cup pecans equals about 4 ounces by weight).
** or half and half, use at room temperature.
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