Title: Pecan Soup
Categories: Soup Lowcal
Yield: 4 Servings
| 6 | oz | Pecans |
| 4 | c | Chicken stock |
| 1/2 | c | Heavy cream |
| 1 | lg | Garlic clove |
| | | Salt & freshly ground pepper |
This is a wonderful fall soup, and only 200 calories per serving. PREHEAT
OVEN TO 350F. ON a baking sheet, toast the pecans for 10-to-15 minutes,
checking from time to time to prevent burning. Toss occasionally. 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.) Pass 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. PETER KUMP -
PRODIGY GUEST CHEFS COOKBOOK