| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soup, Dessert | 4 | Servings | |
INGREDIENTS
| 2 1/4 | c | Shelled pecans |
| 2 | tb | Unsalted butter |
| 1/4 | c | Chopped shallot |
| 1 | c | Leek; chopped, white portion only |
| 1/2 | c | Chopped fennel bulb; or celery |
| 1/4 | c | Light brown sugar; packed |
| 1 | ts | Ground cinnamon |
| 1 | tb | Chopped fresh thyme |
| 1 | Bay leaf | |
| 6 | c | Chicken broth; low salt, canned |
| Salt | ||
| Freshly ground white pepper | ||
| 3/4 | c | Whipping cream |
| 1 | tb | Worcestershire sauce |
| 2 | tb | Bourbon; or sherry |
INSTRUCTIONS
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 is evaporated 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 Posted to MC-Recipe Digest V1 #244 Date: Mon, 14 Oct 1996 20:59:20 -0700 (PDT) From: patH <phannema@wizard.ucr.edu> NOTES : Worth every calorie-laden spoonful to a pecan lover like me! Also try this savory soup with cashews, hazelnuts, macadamias, or other nuts. -- JMcN
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