Pecan Soup Food

PECAN SOUP

Steps:

• In a large pot, melt butter in oil over medium heat. Add garlic, pecans and bread. Cook about 5 minutes, stirring occasionally and turning garlic and bread once, until garlic is fragrant and bread is golden.
• Transfer half the pecan mixture, half the tomatoes, half the chilies and 1 1/2 cups milk to a blender. Puree until smooth. Repeat with remaining pecan mixture, tomatoes, chilies and 1 1/2 cups milk.
• Pour mixture back into pot, along with remaining milk, salt and pepper. Bring to a boil, then simmer about 3 minutes. Serve hot, garnishing each bowl with a pecan half.

CREAMY PECAN SOUP

Steps:

• Cook onions in dressing in large saucepan on medium heat 8 min. or until crisp-tender, stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Remove from heat. Stir in half the broth, tomato sauce and crushed pepper.
• Blend remaining broth and nuts in blender until smooth. Add to soup in saucepan; stir until blended. Pour half into blender; blend until smooth. Pour into bowl. Repeat with remaining soup. Return all soup to saucepan; cook 3 to 5 min. or until heated through.

SWEET POTATO AND SPICED PECAN SOUP WITH CHIVE CHANTILLY

Steps:

• Stir the hot sauce, Worcestershire and 1/4 teaspoon black pepper in a small bowl. Add the pecans and toss to coat. Spread the pecans in a single layer on a jelly-roll pan.
• Bake at 250 degrees F for 15 minutes or until the pecans are toasted. Let cool.
• Heat the butter in a 6-quart saucepot over medium heat. Add the onions and garlic and cook until the onions are tender.
• Add the broth, bay leaves, remaining black pepper and potatoes. Heat to a boil. Cover and cook for 10 minutes or until the potatoes are tender.
• Add 1 cup cream and heat through. Discard the bay leaves.
• Place one-third of the broth mixture in an electric blender container or food processor work bowl. Cover and blend until smooth. Repeat with the remaining broth mixture. Return to saucepot and heat through. Season to taste.
• Prepare the Chive Chantilly. Serve the soup with Chive Chantilly and sprinkle with the pecans.
• TIP: Chive Chantilly: Beat the remaining heavy cream in a medium bowl with an electric mixer on high speed until stiff peaks form. Gently stir in the chives.

SPICY PECAN SOUP

Steps:

• Melt the butter in a large saucepan over medium heat. Cook and stir the onion and garlic in the butter until soft but not brown. about 5 minutes.
• Pour the chicken stock into the pot and whisk in the tomato paste, heavy cream, and lemon juice. Turn the heat to high and bring the soup to a boil. Turn the heat down to medium-low, add the 3 cups of pecan pieces and the chopped chipotle peppers, and simmer the soup until the pecans soften, about 30 minutes.
• Set aside 2 cups of soup. Pour the rest of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the contents moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• Stir the reserved 2 cups of soup back into the pot and bring to a simmer and season with salt to taste. Serve, hot, with a sprinkle of chopped pecans for garnish.

SOUTHERN CREAM OF PECAN SOUP

Steps:

• Make chicken stock or use bouillon cubes.
• Melt butter in heavy medium saucepan over medium heat. When foam subsides, add onion; reduce heat to low.
• Saute onion, stirring frequently, until soft but not browned, about 5 minutes.
• Stir in flour until thoroughly blended; cook, stirring, over low heat 1 minute. Gradually pour in 2 cups stock, stirring constantly.
• Stir in salt, pepper to taste, and nutmeg; add pecans and sprig of celery leaves.
• Increase heat under saucepan to medium; heat soup to boiling.
• reduce heat to low; simmer soup gently 10 minutes, stirring occasionally.
• Stir in cream; simmer over very low heat 5 minutes.
• Taste for seasoning; adjust with salt and pepper if desired.
• Ladle soup into individual warmed bowls.
• Serve at once. Notes: * finely ground (1 cup pecans equals about 4 ounces by weight). ** or half and half, use at room temperature.

CARROT CUMIN SOUP WITH TOASTED PECANS

Steps:

• Preheat oven to 350°F.
• Make soup:
• In a saucepan cook onion in butter over moderate heat, stirring, until softened. Add carrots, cumin, and salt and cook, stirring, 1 minute. Add water and simmer mixture, covered, 25 minutes, or until carrots are very tender.
• Prepare pecans while carrot soup is simmering:
• On a baking sheet toast pecans in middle of oven 8 minutes, or until fragrant and 1 shade darker. Toss pecans with butter a nd salt to taste.
• In a blender purée soup until smooth.
• Divide soup between 2 soup bowls and top with pecans.

CHEROKEE PECAN SOUP

Steps:

• In large pot, combine the chicken, water, onion and bouillon. Bring to a boil. Reduce heat; cover; and simmer for 10 to 15 minutes. Stir in pecans and dill and simmer, uncovered, for 5 to 10 minutes longer.
• You can add more bouillon or dill to your taste.
• Serves 6.
• (Prep time includes cooking the chicken. I like to use skinless, boneless chicken thighs.).

ROASTED PECAN PUMPKIN SOUP

Steps:

• In the work bowl of your food processor, fitted with metal blade, process onion, pecans and garlic until ingredients are finely chopped.
• Transfer mixture to a large saucepan over medium heat.
• Saute with butter until onions are opaque and pecans are light brown -- 5 to 8 minutes.
• Add chicken stock, pumpkin puree, salt, thyme, nutmeg and white pepper.
• Bring to a simmer.
• Reduce heat to low and simmer, uncovered, for about 20 minutes.
• Stir in cream.
• Pour into pre-heated soup bowls.
• Garnish with parsley sprigs.
• Enjoy!