This is a wonderful fall soup, and only 200 calories per serving.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minIngredients
Directions
Preheat oven to 350℉ (180℃).
On a baking sheet, toast the pecans for 10 to 15 minutes, checking from time to time to prevent burning.
Toss occasionally.
In a food processor, place the pecans, garlic and about ½ cup of the stock.
Turn the processor on and, with the motor running, add stock until you have a creamy consistency. (The mixture will absorb the stock.)
Pass the pecan-stock mixture through a sieve into a saucepan and bring to a boil.
Add the cream, season to taste with salt and pepper and serve.
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