It's almost soup season. Here's a couple of new takes on soup.
1/2 cup butter
1 cup chopped leek ( white and light green parts only) 9about 1 leek)
1/2 cup chopped shallot (about 1 large shallot)
1/2 cup chopped celery
1/2 cup chopped peeled carrot (about 1 large carrot)
1 tablespoon chopped garlic
1 tablespoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 pound pecan pieces
4 cups vegetable broth
3 cups heavy cream
Garnish: toasted pecans, creme fraiche, sliced fresh chives
In a large Dutch oven, melt butter over medium heat. Add leek, shallot, celery, carrot, garlic, salt, black pepper, and cayenne; cook unitl vegetables are tender, about 10 minutes. Increase heat to medium-high. Add pecans, broth, and cream; bring to a boil. Reduce heat to medium, and simmer until pecans are plumped and liquid is slightly thickened, 20 to 25 minutes.
Transfer half of the soup to the container of the blender. Secure lid on blender, and remove center piece of lid to let steam escape; place a clean towel over opening in lid to aviod splatters. Process until smooth. Transfer to a bowl. Repeat with remaining soup. Return soup to pot, and keep warm until ready to serve. Garnish with toasted pecans, creme fraiche, and chives.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
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