Pecan Soup Recipe - Cooking Index
Pecan Soup Recipe - Cooking Index
You can use this recipe to mix almost any kind of creamy soup. Cooked carrots instead of pecans, cauliflower, all pushed through the sieve.
Courses: Soup| 6 oz | 170g | Pecans |
| 1 | Garlic clove | |
| 4 cups | 948ml | Chicken stock |
| 1/2 cup | 118ml | 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.
Source:
Low Carb Diet Recipes at http://www.dietlowcarb.com
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