Cream of Pecan Soup
Source of Recipe
Aunt Saunny
2 cups chicken stock
2 Tbsp unsalted butter
3 Tbsp onion, finely chopped
1 Tbsp flour
1/2 tsp salt
white pepper
pinch of nutmeg
1 cup pecans, finely ground
celery leaves
1-1/2 cups light cream, room temperature
small sprigs of mint
Preparation:
Melt butter in a heavy medium sauce pan over medium heat.
When foam subsides, add onion and reduce heat to low.
Saute onion, stirring frequently, until soft but not browned,
about 5 minutes. Stir in flour until thoroughly blended, cook,
stirring over low heat about 1 minute.
Gradually pour in 2 cups of stock, stirring constantly. Add
salt, pepper and nutmeg to taste. Add pecans and sprig of
celery leaves. Increase heat to medium and heat soup to
boiling. Reduce heat to low, simmer soup gently 10 minutes;
stirring occasionally.
(At this point I deviate from the recipe as given by running
everything through the blender in small batches to puree
the soup. I then return it to the saucepan and continue
as follows.)
Stir in cream, simmer over very low heat for 5 minutes. Taste
for seasoning; admust with salt and pepper if needed. Ladle
soup into individual warmed bowls. Decorate with mint.
Serve at once.
|
|
member logon
