Freshly shelled pecans work best for this fabulous soup. Serve it hot or cold.

Place the veal stock in a blender; add pecans, and whiz until pecans are finely ground with the stock.

Melt butter in a 3 quart saucepan over medium heat. Add onions and garlic; cook for two minutes. Slowly add the stock and pecan mixture. Add the tomato paste and cornstarch slurry. Simmer for 30 minutes.

Beat the egg yolk with the cream. Add a small amount of the hot soup to the cream and egg to temper it, then slowly whick the liaison into the soup, off of the heat. Do NOT boil. Season with salt, pepper, and optionally with the nutmeg.

Garnish with a small dollop of crème fraîche and fresh snipped chives.


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Chuck Taggart   (e-mail chuck)