| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Meats, Dairy | Soups, Fruits/nuts, Low-cal | 4 | Servings | |
INGREDIENTS
| 6 | oz | Pecans |
| 1 | lg | Garlic clove |
| 4 | c | Chicken stock |
| 1/2 | c | Heavy cream |
| Salt & freshly ground pepper |
INSTRUCTIONS
This is a wonderful fall soup, and only 200 calories per serving. PREHEAT OVEN TO 350F. 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 1/2 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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