Creamy Pecan Soup Recipes
SOUTHERN CREAM OF PECAN SOUP
Make and share this Southern Cream of Pecan Soup recipe from Food.com.
Provided by benluc
Categories Fruit
Yield 1 batch
Number Of Ingredients 11
Steps:
- Make chicken stock or use bouillon cubes.
- Melt butter in heavy medium saucepan over medium heat. When foam subsides, add onion; reduce heat to low.
- Saute onion, stirring frequently, until soft but not browned, about 5 minutes.
- Stir in flour until thoroughly blended; cook, stirring, over low heat 1 minute. Gradually pour in 2 cups stock, stirring constantly.
- Stir in salt, pepper to taste, and nutmeg; add pecans and sprig of celery leaves.
- Increase heat under saucepan to medium; heat soup to boiling.
- reduce heat to low; simmer soup gently 10 minutes, stirring occasionally.
- Stir in cream; simmer over very low heat 5 minutes.
- Taste for seasoning; adjust with salt and pepper if desired.
- Ladle soup into individual warmed bowls.
- Serve at once. Notes: * finely ground (1 cup pecans equals about 4 ounces by weight). ** or half and half, use at room temperature.
Nutrition Facts : Calories 1877.7, Fat 177, SaturatedFat 66.2, Cholesterol 313.1, Sodium 2029.3, Carbohydrate 55.2, Fiber 11.8, Sugar 14.5, Protein 33.4
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
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- Melt the butter in a heavy pot over medium-low heat. Add the celery, onion, and garlic. Cook until the onion looks transparent, about 4 minutes.
- Stir in the flour and cook for 1 minute. Pour in the broth and stir in the pecans, then bring to a boil over high heat. Cook until the vegetables are tender and the celery is cooked (about 10 more minutes).
- Turn the heat off and allow to cool for a few minutes. Working in batches, process the pecans, broth, onion, and celery mixture in your blender until you have a smooth texture (about 1 to 2 minutes). Return the soup to the pot, using a strainer if necessary. Stir in the heavy cream and bring the soup to a simmer (uncovered) over medium heat. Season the soup with salt and pepper to taste. Drizzle with olive oil if desired.
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