simplelittlespaces

Keeping things simple in a not so simple world

special soup

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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
olive oil
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.

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