Every so often I want a special soup. Something to serve for guests. Or to have something extra special for comfort.
This soup is based on a native american soup recipe. It may sound like a bizarre combination, but trust me, it is quite good.
toasted pecan soup with cheddar cheese
4 cups pecans
1 onions chopped
1-2 quarts vegetable broth
4-5 sprigs fresh thyme sprigs, leaves removed (may use dry)
salt and pepper
good quality yellow cheddar cheese, shredded
Preheat oven to 400*. Place pecans on a cookie sheet and put cookie sheet in the oven. Bake for 5-7 minutes, checking frequently to make sure the pecans don’t burn. You want them just golden and hot. Let cool.
Crush the pecans into smallish chunks.
In a soup pot, heat some olive oil and add the chopped onion. Once soft, add the broth and bring to a boil. Add the pecans and thyme leaves.
Simmer for 20-30 minutes, until pecans are somewhat soft.
Using a blender, food processor or a hand-blender, puree the soup. Season to taste.
Serve warm with the shredded cheddar cheese. Or room temp without the cheese.