Toasted Pecan Soup
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Thread: Toasted Pecan Soup

  1. #1
    Join Date
    Oct 2005
    Colombo - home - Room - pc

    Default Toasted Pecan Soup

    Toasted Pecan Soup

    2¼ cups Pecan Valley Pecan Pieces
    2 tablespoons unsalted butter
    ¼ cup chopped shallot
    1 cup leek; chopped white portion only
    ½ cup chopped fennel bulb or celery
    ¼ cup light brown sugar; firmly packed
    1 teaspoon ground cinnamon
    1 tablespoon chopped fresh thyme
    1 bay leaf
    6 cups chicken broth; low salt canned
    Sea salt
    White pepper
    ¾ cups whipping cream
    1 tablespoon Worcestershire sauce
    2 tablespoons bourbon or sherry

    1. 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.

    2. 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 sea salt and pepper. Reduce the heat to low and simmer, uncovered, until the pecans are very tender, about 2 hours. Discard the bay leaf.

    3. Working in batches, if necessary, transfers 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.

    4. To serve hot, ladle into preheated soup bowls and garnish with the reserved toasted pecans.

    5. 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

  2. #2
    Join Date
    Oct 2005
    Colombo - home - Room - pc


    if u cant understant with some for u to get easy

    ithuthaan pecan:

    ithuthaan shallot :

    ithuthaan leek or leeks :

    ithuthaan Worcestershire sauce :

    ithuthaan bourbon :

  3. #3
    Join Date
    Jan 2004
    Chalk Country


    we know about bourbon and sherry but thanks anyway for the pictionary

    question, why do you need to add sugar and cinnamon, those two ingredients I associate with sweet dishes, so why?

    and are you a fan of pecan nuts ? (just seen another recipe with the nut )

    thank you.

    Cum recte vivis, ne cures verba malorum

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