Pecan Soup



  • 2 s pecan halves
  • 6 s beef broth
  • 1 stick butter
  • 2 tablespoons green onion, finely chopped
  • 1 clove garlic, pressed
  • 2 tablespoons pureed tomato
  • 1 tablespoon cornstarch dissolved in 1/4 cup water
  • 1 egg yolk
  • 1/2 cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 teaspoon nutmeg


Grind pecans with broth in blender. Melt butter in large saucepan; add onions and cook five minutes over medium heat until soft. Add garlic and cook one minute. Slowly add nut/broth mixture, tomato puree and cornstarch. Cook 30 minutes, uncovered, on low heat. Beat egg yolk into cream and slowly whisk into soup; do not boil after this point. Season with salt, pepper and nutmeg.

Get our Top Stories in Your Inbox

Next step: Check your inbox to confirm your subscription.