Pecan Soup
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INGREDIENTS
- 1/2 c Heavy cream
- 1 lg Garlic
- 4 c Chicken Stock
- 6 oz Pecans
- Salt & freshly ground pepper
INSTRUCTIONS
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (538g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 519 | ||
| Calories from Fat: 377 (73%) | ||
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| Amt Per Serving | % DV | |
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| 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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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 519
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