| 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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