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