Tuesday, November 24, 2015

Pecan Soup

Thanksgiving is about spending time with those you love.  Let's admit it...it's all about the food too!
There are appetizers, sides, desserts and of course the main dish, turkey! Today I thought I would share with you a recipe for soup.  It's a perfect soup for in between appetizers and the main course or just for keeping warm as the days get shorter and colder.

A creamy soup full of that nutty flavor!
Made with 10 ingredients and can be made ahead and just heated in a slow cooker or over the stove before serving.  That makes it easy for serving on Thanksgiving or those busy times during the holidays.  And when it is cold enough to chill you to the bone.
To me, soup is the perfect comfort food with a crusty piece of bread.

4 Tbsp unsalted butter
1 cup onions, chopped
1 Tbsp flour
2 cups chicken broth
2 1/2 cups heavy cream
1 tsp salt
dash of nutmeg
1/2 tsp ground pepper
1 1/2 cups toasted pecan halves
toasted pecan halves for garnish
sour cream for garnish
Toast pecan halves in a 400 degree oven for 5-8 minutes.  Remove and cool slightly.  Grind in a food processor until pecans are well ground.  Set aside.  In a large pot over medium high heat, melt butter and add chopped onions.  Cook until onions are softened.  Add flour and stir.  Turn heat to medium.  Stir in chicken broth and heavy cream with a dash of nutmeg.  Add ground pecans, salt and pepper.  Heat over medium heat until soup is hot.  Stir occasionally.  Top with sour cream and extra toasted pecan halves.

Velvety and rich with lots of nutty flavor.
Add this soup to your cooking rotation this fall and winter.

Celebrate the little things that make life sweet,

You may also like to follow my soup board, 
Follow A Sprinkle of This and That's board Soup's On on Pinterest.

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