Cream of Pecan Soup
Today’s recipe is for an elegant Cream of Pecan soup. You might think that we don’t have these types of nuts in Mexico, but we do. Pecans are grown in the northern states of Chihuahua, Durango, Nuevo Leon, Sonora, and Coahuila. They are mainly used to make artisan candies, cookies, and breads, but nowadays they’re even used in the production of oil. Pecans are a very popular snack during the holidays and wintertime, and this soup is so elegant that it is served at weddings and special occasions like Christmas Eve or New Year’s Eve dinners!
It’s an easy soup to prepare, and it can even be made ahead of time and simply reheated before serving. The first time I tried this soup was when my son was in kindergarten, and we were invited to the wedding of one of his teachers. This soup was served at the wedding banquet, and it was then that I learned that it is very popular for those types of events, especially if they take place during the winter time when a creamy soup is very comforting!
Speaking of weddings, in Mexico, we still have the tradition of seated dinners at weddings; this is especially true if you live in a large city. The meals for these types formal celebrations, as well as for “Quinceñeras”, are usually formal 3 to 5-course dinners served by waiters, depending on your budget. These types of festivities are slightly different in small towns or rural areas. Nevertheless, the self-serve buffet-style dinner is not very common in Mexico like it is in the States, although it is gaining popularity.
How to make Cream of Pecan Soup
MAKES ABOUT 8 CUPS
INGREDIENTS:
- 2 Tablespoons of butter
- ½ cup white onion, chopped
- 2 garlic cloves, chopped
- ½ cup celery, chopped
- 2 tablespoons of flour
- 1½ cups roasted pecans* (about 6 ounces)
- 4 cups of chicken broth
- 1 cup of heavy cream
- Salt to taste
- Finely chopped parsley or green onions (for garnish)
- Olive oil for drizzling on the soup (optional)
NOTES:
*Reserve some pecans for garnishing the soup.
This is a basic recipe for Cream of Pecan Soup; you can add other spices to adjust to your personal taste. Nutmeg and ground white pepper are sometimes added. Other additions are white wine or sherry wine.
DIRECTIONS:
- Melt the butter in a heavy pot over medium-low heat. Add the celery, onion, and garlic. Cook until the onion looks transparent, about 4 minutes.
- Stir in the flour and cook for 1 minute. Pour in the broth and stir in the pecans, then bring to a boil over high heat. Cook until the vegetables are tender and the celery is cooked (about 10 more minutes).
- Turn the heat off and allow to cool for a few minutes. Working in batches, process the pecans, broth, onion, and celery mixture in your blender until you have a smooth texture (about 1 to 2 minutes). Return the soup to the pot, using a strainer if necessary. Stir in the heavy cream and bring the soup to a simmer (uncovered) over medium heat. Season the soup with salt and pepper to taste. Drizzle with olive oil if desired.
Serve warm and garnish with chopped pecans and your favorite herbs.
Today’s recipe is for an elegant Cream of Pecan soup. You might think that we don’t have these types of nuts in Mexico, but we do. Pecans are grown in the northern states of Chihuahua, Durango, Nuevo Leon, Sonora, and Coahuila.
- 2 Tablespoons of butter
- ½ cup white onion chopped
- 2 garlic cloves chopped
- ½ cup celery chopped
- 2 tablespoons of flour
- 1½ cups roasted pecans* about 6 ounces
- 4 cups of chicken broth
- 1 cup of heavy cream
- Salt to taste
- Finely chopped parsley or green onions for garnish
- Olive oil for drizzling on the soup optional
-
Melt the butter in a heavy pot over medium-low heat. Add the celery, onion, and garlic. Cook until the onion looks transparent, about 4 minutes.
-
Stir in the flour and cook for 1 minute. Pour in the broth and stir in the pecans, then bring to a boil over high heat. Cook until the vegetables are tender and the celery is cooked (about 10 more minutes).
-
Turn the heat off and allow to cool for a few minutes. Working in batches, process the pecans, broth, onion, and celery mixture in your blender until you have a smooth texture (about 1 to 2 minutes). Return the soup to the pot, using a strainer if necessary. Stir in the heavy cream and bring the soup to a simmer (uncovered) over medium heat. Season the soup with salt and pepper to taste. Drizzle with olive oil if desired.
- *Reserve some pecans for garnishing the soup.
- This is a basic recipe for Cream of Pecan Soup; you can add other spices to adjust to your personal taste. Nutmeg and ground white pepper are sometimes added. Other additions are white wine or sherry wine.
Provecho!
Mely Martinez
If you like legumes you can also try this recipe for Fava Beans Soup.
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