I have something truly special to share with you today.
Now before you try to come up with a reason not to make this…let me tell you that it is EASY and that your children will love it. This is one of those times that I suggest you actually follow the recipe as it has some of the most unique and truly delicious flavor pairings you may ever come across.
Note: I buy my nuts at Costco as it tends to be very inexpensive and I can get large quantities. Just remember that nuts should be stored in the freezer or refrigerator between uses as the oils in them can become rancid and lose their health benefits.
Native American Pecan Soup
(This recipe is loosely based on one found in Vegetarian Times magazine)
3 cups pecans
2 Tablespoons oil (I use coconut oil)
1 large onion, chopped
1/4 maple syrup
1 Tablespoon chili powder
4 cups vegetable broth (more if you prefer your soup to be less thick)
1 bay leaf
Shredded cheese (preferably cheddar)
Toast your pecans on a dry cookie sheet in the oven at 350*. Be careful to watch them so they do not burn. This should take about 7 minutes.
In a large pot, heat your oil and add the onion, sauteing until the onion is soft. Add pecans, syrup, chili powder, and thyme, mix.
Add broth and bay leaf.
Bring to a boil and then simmer for two hours.
Using a hand blender or in batches using a blender, puree soup.
Serve with cheese and sour cream if desired. I also paired this with an arugula salad and yesterday’s ricotta bruschetta recipe.
I hope you enjoy this!
I am heading away for the weekend and will not be posting again until mid-week. Have a wonderful weekend, Friends!