The delicious taste of pecans shines in this comforting soup, which is similar to chestnut soup.
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
- 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.
- 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.
