Toasted pecan soup

Ingredients

Directions

2¼ c shelled pecans

2 TB unsalted butter

¼ c chopped shallot

1 c leek -- chopped

: white portion only

½ c chopped fennel bulb -- or : celery

¼ c light brown sugar -- packed 1 ts ground cinnamon

1 TB chopped fresh thyme

6 c chicken broth -- low salt

: canned

: Salt

: Freshly ground white pepper ¾ 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]

Recipe By : James McNair's Soups (c) 1990 SF: Chronicle From: Path <phannema@...> Date: Mon, 14 Oct 1996 20:59:20 ~0700 (