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| RECIPE FOR PECAN SOUP |
Title: Pecan Soup
Category: Low Cal-fat
Serves: 4
Ingredients:
| 6.00 | oz | Pecans | | 1.00 | lg | Garlic clove | | 4.00 | c | Chicken stock | | 0.50 | c | Heavy cream | | | Salt & freshly ground pepper |
Instructions:
This is a wonderful fall soup, and only 200 calories per serving.
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.
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