Pecan Soup
 
Makes about 2 quarts
Ingredients
  • ½ cup unsalted butter
  • 1 cup chopped leek (white and light green parts only) (about 1 leek)
  • ½ cup chopped shallot (about 1 large shallot)
  • ½ cup chopped celery
  • ½ cup chopped peeled carrot (about 1 large carrot)
  • 1 tablespoon chopped garlic
  • 1 tablespoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • 1 pound pecan pieces
  • 4 cups vegetable broth
  • 3 cups heavy whipping cream
  • Garnish: toasted pecans, crème fraîche, sliced fresh chives
Instructions
  1. n a large Dutch oven, melt butter over medium heat. Add leek, shallot, celery, carrot, garlic, salt, black pepper, and cayenne; cook until vegetables are tender, about 10 minutes. Increase heat to medium-high. Add pecans, broth, and cream; bring to a boil. Reduce heat to medium, and simmer until pecans are plumped and liquid is slightly thickened, 20 to 25 minutes.
  2. Transfer half of soup to the container of a blender. Secure lid on blender, and remove center piece of lid to let steam escape; place a clean towel over opening in lid to avoid splatters. Process until smooth. Transfer to a bowl. Repeat with remaining soup. Return soup to pot, and keep warm until ready to serve. Garnish with toasted pecans, crème fraîche, and chives.
Recipe by Louisiana Cookin' at https://louisianacookin.com/pecan-soup/