*  Exported from  MasterCook  *

                            Toasted Pecan Soup

Recipe By     : James McNair's Soups (c) 1990 SF: Chronicle
Serving Size  : 4    Preparation Time :0:00
Categories    : Soup                             Dessert

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  cups          shelled pecans
   2      tablespoons   unsalted butter
     1/4  cup           chopped shallot
   1      cup           leek -- chopped
                        white portion only
     1/2  cup           chopped fennel bulb -- or celery
     1/4  cup           light brown sugar -- packed
   1      teaspoon      ground cinnamon
   1      tablespoon    chopped fresh thyme
   1                    bay leaf
   6      cups          chicken broth -- low salt
                        canned
                        Salt
                        Freshly ground white pepper
     3/4  cup           whipping cream
   1      tablespoon    Worcestershire sauce
   2      tablespoons   bourbon -- or sherry

Spread the pecans in an ovenproof pan and toast in the oven, stirring
frequently, until lightly browned and fragrant, about 15 minutes. Chop
coarsely and set aside.

In a soup pot, melt the butter over low heat. Add the shallot, leek, and
fennel or celery and cook, stirring frequently, until tender, about 10
minutes.

Add 2 cups of the toasted pecans (reserve the rest for garnish), brown sugar,
cinnamon, thyme, and bay leaf and cook, stirring frequently, for about 5
minutes. Stir in the broth and bring almost to a boil over medium heat. Season
to taste with salt and pepper. Reduce the heat to low and simmer, uncovered,
until the pecans are very tender, about 2 hours. Discard the bay leaf.

Working in batches, if necessary, transfer the soup to a food processor or
blender and puree until smooth.

Pour the soup into a clean pot and bring to a boil over high heat. Reduce the
heat to low, stir in the cream, Worcestershire, and bourbon or sherry and
simmer until the alcohol is evaporated about 2 minutes.

To serve hot, ladle into preheated soup bowls and garnish with the reserved
toasted pecans. Alternatively, pour into a container and refrigerate,
uncovered, until cool, then tightly cover and store for up to 3 days. Slowly
reheat before garnishing and serving; do not boil.

To serve cold, pour into a container and refrigerate, uncovered, until cool,
then tightly cover and chill for at least 2 hours or as long as 3 days. Remove
from the refrigerator about 25 minutes before serving. Ladle into chilled
bowls and garnish.

Serves 6 to 8 as a soup course, or 3 or 4 as a main dish.

[mc-recipe: patH 01 Oct 96]

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NOTES : Worth every calorie-laden spoonful to a pecan lover like me! Also try
this savory soup with cashews, hazelnuts, macadamias, or other nuts. -- JMcN