Pecan Soup
6 oz Pecans 1 lg Garlic clove 4 c Chicken stock 1/2 c Heavy cream Salt & freshly ground pepper This is a wonderful fall soup, and only 200 calories per serving. PREHEAT OVEN TO 350...
Ingredients
- 6ozpecans
- 1large garlic clove
- 4cup chicken stock
- 1/2cup heavy cream
Directions
- 1
6 oz Pecans 1 lg Garlic clove 4 c Chicken stock 1/2 c Heavy cream Salt & freshly ground pepper This is a wonderful fall soup, and only 200 c
- 2
PREHEAT OVEN TO 350F
- 3
ON a baking sheet, toast the pecans for 10-to-15 minutes, checking from time to time to prevent burning
- 4
Toss occasionally
- 5
In a food processor, place the pecans, garlic and about 1/2 cup of the stock
- 6
Turn the processor on and, with the motor running, add stock until you have a creamy consistency
- 7
The mixture will absorb the stock.) Pass the pecan-stock mixture through a sieve into a saucepan and bring to a boil
- 8
Add the cream, season to taste with salt and pepper and serve.