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