Toasted Pecan Soup

* Exported from MasterCook *

Toasted Pecan Soup

Recipe By : James McNair's Soups (c) 1990 SF: Chronicle
Serving Size : 4 Preparation Time :0:00
Categories : Soup Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups shelled pecans
2 tablespoons unsalted butter
1/4 cup chopped shallot
1 cup leek -- chopped
white portion only
1/2 cup chopped fennel bulb -- or celery
1/4 cup light brown sugar -- packed
1 teaspoon ground cinnamon
1 tablespoon chopped fresh thyme
1 bay leaf
6 cups chicken broth -- low salt
canned
Salt
Freshly ground white pepper
3/4 cup whipping cream
1 tablespoon Worcestershire sauce
2 tablespoons bourbon -- or sherry

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]

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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