INGREDIENTS

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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