Toasted pecan soup

 
                             Toasted Pecan Soup
 
 Recipe By     : James McNair's Soups (c) 1990 SF: Chronicle
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soup                             Dessert
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/4  cups          shelled pecans
    2      tablespoons   unsalted butter
      1/4  cup           chopped shallot
    1      cup           leek -- chopped
                         white portion only
      1/2  cup           chopped fennel bulb -- or celery
      1/4  cup           light brown sugar -- packed
    1      teaspoon      ground cinnamon
    1      tablespoon    chopped fresh thyme
    1                    bay leaf
    6      cups          chicken broth -- low salt
                         canned
                         Salt
                         Freshly ground white pepper
      3/4  cup           whipping cream
    1      tablespoon    Worcestershire sauce
    2      tablespoons   bourbon -- or sherry
 
 Spread the pecans in an ovenproof pan and toast in the oven, stirring
 frequently, until lightly browned and fragrant, about 15 minutes. Chop
 coarsely and set aside.
 
 In a soup pot, melt the butter over low heat. Add the shallot, leek, and
 fennel or celery and cook, stirring frequently, until tender, about 10
 minutes.
 
 Add 2 cups of the toasted pecans (reserve the rest for garnish), brown sugar,
 cinnamon, thyme, and bay leaf and cook, stirring frequently, for about 5
 minutes. Stir in the broth and bring almost to a boil over medium heat. Season
 to taste with salt and pepper. Reduce the heat to low and simmer, uncovered,
 until the pecans are very tender, about 2 hours. Discard the bay leaf.
 
 Working in batches, if necessary, transfer the soup to a food processor or
 blender and puree until smooth.
 
 Pour the soup into a clean pot and bring to a boil over high heat. Reduce the
 heat to low, stir in the cream, Worcestershire, and bourbon or sherry and
 simmer until the alcohol is evaporated about 2 minutes.
 
 To serve hot, ladle into preheated soup bowls and garnish with the reserved
 toasted pecans. Alternatively, pour into a container and refrigerate,
 uncovered, until cool, then tightly cover and store for up to 3 days. Slowly
 reheat before garnishing and serving; do not boil.
 
 To serve cold, pour into a container and refrigerate, uncovered, until cool,
 then tightly cover and chill for at least 2 hours or as long as 3 days. Remove
 from the refrigerator about 25 minutes before serving. Ladle into chilled
 bowls and garnish.
 
 Serves 6 to 8 as a soup course, or 3 or 4 as a main dish.
 
 [mc-recipe: patH 01 Oct 96]
 
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 NOTES : Worth every calorie-laden spoonful to a pecan lover like me! Also try
 this savory soup with cashews, hazelnuts, macadamias, or other nuts. -- JMcN