Fleur de Lis

Fleur de Lis

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Thursday, January 5, 2012

Christmas Dinner - Soup: Creamy Pecan Soup

As soon as I saw this recipe, I was intrigued.  I am so glad I decided to try it!  Smooth, creamy and the taste of the toasted pecans was a perfect combination.

1/2 cup butter
3 celery ribs, coarsely chopped
2 sweet onions, chopped
1 large baking potato, peeled and coarsely chopped
4 cups chicken broth
3 cups heavy cream
1 t. salt
1/2 t. ground white pepper
1 lb. pecan halves, toasted
Garnishes:  creme fraiche, chopped chives, additional pecan halves

Melt butter in a Dutch oven oven medium heat; add celery and onion.  Saute' 20 minutes or until translucent.

Add potato and next 5 ingredients.  Bring to a boil; reduce heat to medium-low and simmer, uncovered, 30 minutes or until slightly thickened and potato is very tendered.  Remove from heat; cool slightly.

Process soup mixture, in batches, in a blender until smooth, stopping to scrape down sides as needed.  Ladle into serving bowls.  Garnish, if desired.  Serve hot.

From Southern Living Christmas 2011

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