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
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
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
SOUTHERN SOUR-CREAM PRALINES
Sour cream is the secret behind the unusually smooth texture of these Southern pralines.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 dozen 2-inch pralines
Number Of Ingredients 8
Steps:
- Line a baking sheet with parchment. Melt butter in a saucepan over low heat. Stir in granulated and brown sugars, salt, and sour cream. Raise heat to medium-low, and cook, whisking frequently, until sugar has dissolved. Raise heat to medium-high. Cook, stirring frequently and scraping sides of pan with a spatula, until mixture reaches the soft-ball stage (240 degrees), 10 to 15 minutes.
- Remove from heat. Carefully stir in bourbon and vanilla (mixture will steam and bubble). Let cool, without stirring, for 2 minutes. Add pecans, and beat vigorously with a spoon until slightly opaque but still creamy, about 2 minutes.
- Drop spoonfuls onto baking sheet. (If mixture in pan begins to harden, stir in 1 teaspoon hot water, as often as needed; if it becomes runny, stir until firm.) Let stand until set, about 30 minutes.
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