Pecan Soup Recipes

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.

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.

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.

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.