Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Southern Cream of Pecan Soup
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- #31904
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 cups chicken stock
2 tablespoons unsalted butter
3 tablespoons onion, finely chopped
1 tablespoon all-purpose flour
1/2 teaspoon salt
white pepper, freshly ground
1 pinch nutmeg, freshly grated
1 cup pecans, finely ground
1 small sprig celery leaves
1 1/2 cup light cream or half and half at room temperature
4 small sprigs fresh mint
directions
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.
added by
benluc
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
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