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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Very tasty and very different soup. Ingredients:
2 cups pecan halves |
6 cups beef broth |
1 stick butter |
2 tablespoons finely chopped green onion |
1 clove garlic pressed |
2 tablespoons pureed tomato |
1 tablespoon cornstarch dissolved in 1/4 cup water |
1 egg yolk |
1/2 cup cream |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
1 teaspoon nutmeg |
Directions:
1. Grind pecans with broth in blender.
2. Melt butter in large sauce pan then add onions and cook five minutes over medium heat.
3. Add garlic and cook one minute.
4. Slowly add nut broth mixture, tomato puree and cornstarch.
5. Cook for 30 minutes uncovered on low heat.
6. Beat egg yolk into cream and slowly whisk into soup.
7. Season with salt, pepper and nutmeg.
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