Toasted Pecan Soup
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Description: Made from shallots, leeks, fennel, and brown sugar. Six servings, from Recipe Source.
RecipeSource: Toasted Pecan Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * Toasted Pecan Soup Recipe By : James McNair’s Soups (c) 1990 SF: Chronicle Serving Size : 4 Preparation Time :0:00 Categories : Soup Dessert Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups shelled pecans 2 tablespoons unsalted butter 1/4 cup chopped shallot 1 cup leek -- chopped white portion only 1/2 cup chopped fennel bulb -- or celery 1/4 cup light brown sugar -- packed 1 teaspoon ground cinnamon 1 tablespoon chopped fresh thyme 1 bay leaf 6 cups chicken broth -- low salt canned Salt Freshly ground white pepper 3/4 cup whipping cream 1 tablespoon Worcestershire sauce 2 tablespoons bourbon -- or sherry 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. 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 salt and pepper. Reduce the heat to low and simmer, uncovered, until the pecans are very tender, about 2 hours. Discard the bay leaf. Working in batches, if necessary, transfer 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. To serve hot, ladle into preheated soup bowls and garnish with the reserved toasted pecans. Alternatively, pour into a container and refrigerate, uncovered, until cool, th
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