PECAN SOUP RECIPE
This velvety, rich dish is like chestnut soup with Southern flair, thanks to the delicious (and crunchy) addition of a protein powerhouse ingredient: toasted pecans. We know that pecans are incredibly delicious in desserts and on top of a fresh, crisp salad, but this recipe proves how versatile pecans can be in a savory bowl of soup. Although the star of the meal is the pecans, the celery, onions, and potatoes shine here, too. It's fairly easy to make and ready in about an hour. Because only nine ingredients are used in this recipe, you can make it ahead to enjoy on hectic weeknights. To toast the pecan halves, place them in a 400 degree oven for roughly 6 to 8 minutes. Then, remove the pecan halves from the oven and allow them to cool slightly. You'll grind the pecans later along with the other ingredients of the soup mixture for a smooth finish. Finally, garnish this creamy and nutty soup with crème fraîche, chopped chives, or additional toasted pecan halves. It's a dish that is guaranteed to add a bit of sophistication and luxury to your dinner party or gatherings. Ladle it into small cups and serve as a first course or appetizer.
Provided by Southern Living Editors
Categories Soup
Time 1h6m
Yield Makes 15 cups
Number Of Ingredients 10
Steps:
- Melt butter in a Dutch oven over medium; add celery and onion. Sauté 20 minutes or until tender.
- Add potato and next 5 ingredients. Bring to a boil; reduce heat to medium-low, and simmer, uncovered, 30 minutes or until slightly thickened and potato is very tender. Remove from heat; cool slightly.
- Process soup mixture, in batches, in a blender until smooth, stopping to scrape down sides as needed. Ladle into serving bowls. Serve hot.
SWEET POTATO AND SPICED PECAN SOUP WITH CHIVE CHANTILLY
Provided by Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Stir the hot sauce, Worcestershire and 1/4 teaspoon black pepper in a small bowl. Add the pecans and toss to coat. Spread the pecans in a single layer on a jelly-roll pan.
- Bake at 250 degrees F for 15 minutes or until the pecans are toasted. Let cool.
- Heat the butter in a 6-quart saucepot over medium heat. Add the onions and garlic and cook until the onions are tender.
- Add the broth, bay leaves, remaining black pepper and potatoes. Heat to a boil. Cover and cook for 10 minutes or until the potatoes are tender.
- Add 1 cup cream and heat through. Discard the bay leaves.
- Place one-third of the broth mixture in an electric blender container or food processor work bowl. Cover and blend until smooth. Repeat with the remaining broth mixture. Return to saucepot and heat through. Season to taste.
- Prepare the Chive Chantilly. Serve the soup with Chive Chantilly and sprinkle with the pecans.
- TIP: Chive Chantilly: Beat the remaining heavy cream in a medium bowl with an electric mixer on high speed until stiff peaks form. Gently stir in the chives.
THE BEST PECAN PIE
Pecan pie is a Thanksgiving tradition in my household, and I was on a quest to create the ultimate version-the best pecan pie recipe. I think this might be it! -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a Dutch oven or large saucepan, melt butter over medium heat. Add pecans; cook, stirring constantly, until very fragrant and pecans start to brown, 4-5 minutes. Remove pecans with a slotted spoon, reserving butter in pan. Stir in brown sugar, maple syrup, and salt; bring to a boil. Reduce heat; simmer 2 minutes. Remove from the heat. In a bowl, whisk a small amount of the hot mixture into eggs; return all to the pan, whisking constantly. Stir whiskey, optional, and vanilla into brown sugar mixture; stir in pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 55-60 minutes. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, top with whipped cream and cinnamon. Refrigerate leftovers.
Nutrition Facts : Calories 695 calories, Fat 49g fat (17g saturated fat), Cholesterol 130mg cholesterol, Sodium 430mg sodium, Carbohydrate 60g carbohydrate (40g sugars, Fiber 4g fiber), Protein 8g protein.
SPICY PECAN SOUP
This creamy and rich soup is made with pecans and chipotle in adobo sauce. This is a treasured family favorite!
Provided by ArtistColumbus
Categories Cream Soups
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Melt the butter in a large saucepan over medium heat. Cook and stir the onion and garlic in the butter until soft but not brown. about 5 minutes.
- Pour the chicken stock into the pot and whisk in the tomato paste, heavy cream, and lemon juice. Turn the heat to high and bring the soup to a boil. Turn the heat down to medium-low, add the 3 cups of pecan pieces and the chopped chipotle peppers, and simmer the soup until the pecans soften, about 30 minutes.
- Set aside 2 cups of soup. Pour the rest of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the contents moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Stir the reserved 2 cups of soup back into the pot and bring to a simmer and season with salt to taste. Serve, hot, with a sprinkle of chopped pecans for garnish.
Nutrition Facts : Calories 602.6 calories, Carbohydrate 15.8 g, Cholesterol 89.7 mg, Fat 60.4 g, Fiber 6 g, Protein 7.4 g, SaturatedFat 18.7 g, Sodium 750.5 mg, Sugar 5.5 g
PECAN SOUP
Provided by Kent Black
Categories dinner, easy, lunch, quick, weekday, soups and stews, appetizer, main course
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large pot, melt butter in oil over medium heat. Add garlic, pecans and bread. Cook about 5 minutes, stirring occasionally and turning garlic and bread once, until garlic is fragrant and bread is golden.
- Transfer half the pecan mixture, half the tomatoes, half the chilies and 1 1/2 cups milk to a blender. Puree until smooth. Repeat with remaining pecan mixture, tomatoes, chilies and 1 1/2 cups milk.
- Pour mixture back into pot, along with remaining milk, salt and pepper. Bring to a boil, then simmer about 3 minutes. Serve hot, garnishing each bowl with a pecan half.
Nutrition Facts : @context http, Calories 544, UnsaturatedFat 30 grams, Carbohydrate 26 grams, Fat 45 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 13 grams, Sodium 1021 milligrams, Sugar 19 grams, TransFat 0 grams
CHEROKEE PEPPERPOT SOUP
I haven't tried this Native American recipe, but it looks very tasty and simple. Good for a cold afternoon? Enjoy!
Provided by Miraklegirl
Categories Vegetable
Time 3h45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Put meat in a large soup kettle and cover with water until it is about 1 inch higher than the meat.
- Cover and bring to a boil over high heat.
- Reduce heat and simmer for 2 1/2 hours.
- Remove meat, let cool.
- Discard bones, returning meat to pot.
- Put in all vegetables, cover and simmer for 1 to 1 1/2 hours.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 274.1, Fat 20.8, SaturatedFat 9, Cholesterol 43.1, Sodium 60, Carbohydrate 12.5, Fiber 2.5, Sugar 4.6, Protein 9.9
CREAMY PECAN SOUP
Long famous for their role in desserts, pecans showcase their extraordinary versatility in this creamy, savory soup.
Provided by My Food and Family
Categories Home
Time 20m
Yield 5 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Cook onions in dressing in large saucepan on medium heat 8 min. or until crisp-tender, stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Remove from heat. Stir in half the broth, tomato sauce and crushed pepper.
- Blend remaining broth and nuts in blender until smooth. Add to soup in saucepan; stir until blended. Pour half into blender; blend until smooth. Pour into bowl. Repeat with remaining soup. Return all soup to saucepan; cook 3 to 5 min. or until heated through.
Nutrition Facts : Calories 330, Fat 31 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g
CARROT CUMIN SOUP WITH TOASTED PECANS
Steps:
- Preheat oven to 350°F.
- Make soup:
- In a saucepan cook onion in butter over moderate heat, stirring, until softened. Add carrots, cumin, and salt and cook, stirring, 1 minute. Add water and simmer mixture, covered, 25 minutes, or until carrots are very tender.
- Prepare pecans while carrot soup is simmering:
- On a baking sheet toast pecans in middle of oven 8 minutes, or until fragrant and 1 shade darker. Toss pecans with butter a nd salt to taste.
- In a blender purée soup until smooth.
- Divide soup between 2 soup bowls and top with pecans.
GRANNY'S CHEROKEE CASSEROLE
My Granny always made this for Thanksgiving and Christmas dinner.
Provided by Heather Denard
Categories Main Dish Recipes Casserole Recipes Rice
Yield 11
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place ground beef and onions in a large, deep skillet. Cook over medium high heat until beef is evenly brown. Drain any excess fat.
- Add the soup, rice, tomatoes, garlic powder, thyme, oregano and sugar. Mix well and cook over medium heat for 10 minutes. Place in a 9x13 inch casserole dish.
- Top with cheese slices and bake for 15 to 20 minutes or until cheese is bubbling and browning.
Nutrition Facts : Calories 240.7 calories, Carbohydrate 12.8 g, Cholesterol 45.5 mg, Fat 15.1 g, Fiber 0.8 g, Protein 12.4 g, SaturatedFat 6.9 g, Sodium 522.5 mg, Sugar 2.7 g
CHEROKEE PECAN SOUP
This is such a simple yet delicious soup to make. The dill is what makes it complete. I tweaked it just a little for extra flavor.
Provided by Miss V
Categories Chicken Thigh & Leg
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In large pot, combine the chicken, water, onion and bouillon. Bring to a boil. Reduce heat; cover; and simmer for 10 to 15 minutes. Stir in pecans and dill and simmer, uncovered, for 5 to 10 minutes longer.
- You can add more bouillon or dill to your taste.
- Serves 6.
- (Prep time includes cooking the chicken. I like to use skinless, boneless chicken thighs.).
Nutrition Facts : Calories 538.1, Fat 42.3, SaturatedFat 9.3, Cholesterol 159.5, Sodium 631.8, Carbohydrate 4.6, Fiber 2.1, Sugar 1.9, Protein 34.9
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