Cooking with Anna
Classic Cream of Pecan Soup Recipe
Ingredients
- Pecans: 1 ½ cups roasted pecans (about 6 ounces)
- Aromatics: 2 tablespoons butter, ½ cup chopped white onion, 2 chopped garlic cloves, and ½ cup chopped celery
- Base: 2 tablespoons all-purpose flour and 4 cups chicken broth
- Finish: 1 cup heavy cream
- Seasoning & Garnish: Salt to taste, plus finely chopped parsley, green onions, or a drizzle of olive oil [1]
Instructions
Toast the nuts: Roast the pecans in a single layer at 350°F (175°C) for about 8 to 12 minutes until fragrant, then let them cool.
Sauté the base: Melt the butter in a heavy pot over medium-low heat. Add the onion and celery, cooking until soft (about 5 minutes), then stir in the garlic for 2 minutes.
Thicken: Stir the flour into the vegetable mix and cook for 1 minute.
Simmer: Slowly pour in the chicken broth and add the roasted pecans. Bring the mixture to a boil, then reduce the heat and simmer for 10 to 12 minutes.
Blend: Remove from heat and use an immersion blender or countertop blender to puree the soup until completely smooth.
Finish: Return the pot to low heat, stir in the heavy cream, heat gently without boiling, and season with salt.
Serve: Garnish with chopped parsley or green onions
Anna Kotova has been cooking and baking European and American dishes for more than 40 years.
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