Toasted Pecan Soup
| Yield: | 4 Servings |
| Categories: | Desserts, Soups |
| 2 1/4 | c | Shelled pecans |
| 2 | tb | Unsalted butter |
| 1/4 | c | Chopped shallot |
| 1 | c | Leek; chopped, white portion only |
| 1/2 | c | Chopped fennel bulb; or celery |
| 1/4 | c | Light brown sugar; packed |
| 1 | ts | Ground cinnamon |
| 1 | tb | Chopped fresh thyme |
| 1 | Bay leaf | |
| 6 | c | Chicken broth; low salt, canned |
| Salt | ||
| Freshly ground white pepper | ||
| 3/4 | c | Whipping cream |
| 1 | tb | Worcestershire sauce |
| 2 | tb | Bourbon; or sherry |
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