Pecan Soup Recipe

This is a wonderful fall soup, and only 200 calories per serving.

Step 1

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.

Things You'll Need

  • 6oz Pecans
  • 1lg Garlic clove
  • 4c Chicken stock
  • 1/2c Heavy cream
  • Salt & freshly ground pepper

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