Pecan Soup
This is a wonderful fall soup, and only 200 calories per serving.
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
pecans
|
|
| 1 | large |
garlic cloves
|
*
|
| 4 | cups |
chicken broth
|
|
| ½ | cup |
heavy whipping cream
|
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
pecans
|
|
| 1 | large |
garlic cloves
|
*
|
| 946 | ml |
chicken broth
|
|
| 118 | ml |
heavy whipping cream
|
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
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.
