This is a wonderful fall soup, and only 200 calories per serving. PREHEAT OVEN TO 350F. ON a baking sheet, toast the pecans for 10-to-15 minutes, checking from time to time to prevent burning. Toss occasionally. In a food processor, place the pecans, garlic and about 1/2 cup of the stock. Turn the processor on and, with the motor running, add stock until you have a creamy consistency. (The mixture will absorb the stock.) Pass the pecan-stock mixture through a sieve into a saucepan and bring to a boil. Add the cream, season to taste with salt and pepper and serve.
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|Serving Size: 1 Serving (538g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 377 (73%)|
|Amt Per Serving||% DV|
|Total Fat 41.9g||56 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 21.7g|
|Polyunsanturated Fat 10.4g|
|Cholesterol 34.8mg||11 %|
|Sodium 730.9mg||25 %|
|Potassium 692.5mg||18 %|
|Total Carbohydrate 23.5g||7 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 19.4g|
|Protein 16.3g||23 %|
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Calories per serving: 519
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