Pecan Soup

Pecans are the only major nut tree variety that grows in North America naturally, and it is also considered the most valuable.  Pecan is an Algonquin word meaning, “all nuts requiring a stone to crack.”

Respective Legislature:

State Health Nut: The pecan was designated the state nut by the 77th Legislature in 2001.”
From the Texas Almanac
“The Act no. 82-17,adopted in 1982, made the pecan the Alabama State Nut

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Pecan Soup

Cooking and Preparation Time: 45 Minutes

Ingredients

• 2 cups pecan halves
• 6 cups beef broth
• 1 stick butter
• 2 tablespoons finely chopped green onion
• 1 clove garlic, pressed
• 2 tablespoons pureed tomato
• 1 tablespoon cornstarch dissolved in 1/4 cup water
• 1 egg yolk
• 1/2 cup cream
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 teaspoon nutmeg

Directions

1. Grind pecans with broth in blender.
2. Melt butter in large sauce pan, add onions and cook five minutes over medium heat until soft.
3. Add garlic and cook one minute.
4. Slowly add nut/broth mixture, tomato puree and cornstarch.
5. Cook for 30 minutes, uncovered, on low heat.
6. Beat egg yolk into cream and slowly whisk into soup; do not boil after this point.
7. Season with salt, pepper and nutmeg, and serve.

About this Recipe:

Recipe courtesy of Cindy Wise, Texas Pecan Growers Association, a non-profit organization that assists growers, and educates the public.

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