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Pecan Soup


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Pecan Soup 0 Picture


  • 6 ounces pecans
  • 1 garlic clove
  • 4 cups chicken stock
  • 1/2 cup heavy cream
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 4


Step 1

On a baking sheet, toast the pecans for 10 to 15 minutes checking them so they don't burn. Turn a few times.

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.)

Push 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.

This recipe yields 4 servings; 5 carb grams per serving.

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